Sunday, 13 June 2010

Redcurrant Jelly (1)


Herewith as requested. Hope you are both keeping well and enjoying life in the country. Hope this helps.

Take care



This recipe is taken from Hilaire Walden's Sensational Preserves book it sounds good on paper - in fact I might have a go as I use a lot of redcurrant jelly normally for flavouring gravy and I have a lot in the freezer.

"This easy no cook recipe is my favourite way of making redcurrant jelly, as it preserves the clear fresh taste of the fruit. It has a lighter set than other redcurrant jellies; just how runny it is will depend on the amount of pectin and acid in the currants. If you would like a firmer set boil the juice and the dissolved sugar until setting point is reached. Unfortunately this jelly does not keep as long as some jellies so its one of the preserves I use first rather than hang on to for months. If you don't have somewhere nice and cool to keep it the warmest part of the refrigerator such as the salad drawer is probably the best place".

Superlative Redcurrant Jelly

1.4 to 1.6kg/3 to 3 1/2 lb redcurrants
500g/18oz warmed sugar


  1. Puree the redcurrants by pressing them through a non-metallic sieve or blending them and pouring them through a sieve then tip into a scalded jelly bag set over a large non-metallic bowl and leave to strain undisturbed in a cool place for about 8 to 12 hours.
  2. Preheat the oven to low to moderate heat the exact temperature is not important.
  3. Measure the strained juice into a heatproof bowl and add 350g/12 oz sugar to every 570ml/1 pint of juice. Put the bowl in the oven until the mixture is really hot. Pour the redcurrant juice into a deep warm saucepan and vigorously stir with a wooden spoon until the sugar has dissolved and the mixture has slightly stiffened.
  4. Remove the pan from the heat and remove any scum from the surface with a slotted spoon. Immediately ladle the jelly into warm clean dry jars. Cover and seal. Leave overnight to set. Store in a cool dark place.

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