I first tried this recipe from the Complete Book of Small Batch Preserving when I discovered a red currant bush in our garden. Mired in administrative stuff, I've been swamped with paperwork and technical issues – neither of which are really my thing – and haven't been able to spend all that much time cooking or baking, except for regular meals. A couple of spoons of red currant jelly can be mixed into a low pectin fruit like strawberry to thicken the jam faster. Reduce heat, cover and allow mixture to simmer for 10 minutes. Under optimal conditions, each 4-foot bush can produce up to 12 pounds of tart red berries which can be served raw, as a salad accompaniment, or used in a number of cooking preparations. Visit the post for more. Allow mixture to drip through for about 2 hours or until juice measures 6 1/2 cups. Ideas on using Red Currant Jelly. Ladle or pour into sterile 8 oz I wanted to make something simple yet had a distinct currant flavor and kept its tartness. Combine 1/4 cup sugar, 1/4 cup water, 2 tablespoons lemon juice and 4 teaspoons powdered pectin in a pot large enough to easily hold all of these ingredients along with the 1 quart of jelly you wish to fix. Crush raspberries thoroughly, one layer at a time. That’s the most I’ve ever had I think. Red Currants have a tart taste and can be made into sauces too. 1. Cover and boil gently 5 minutes, crushing occasionally. Makes four 225g (8oz) jars. Wipe the rims clean, put on the lids and tighten the rings, then process in a boiling water bath for 10 minutes. After allowing the jam to cool for ten to 15 minutes, so that it thickens and there is less chance of the berries sinking to the bottom of the jar or settling on the top, transfer the whitecurrant jam to sterilised glass jars (previously boiled or heated in an oven). Most recipes say to simmer the blackcurrants with sugar for about 30-45 minutes, until the jam reaches 220 degrees F. © Okay – the jam! Since red currants are very tart, I knew more sugar was needed than I usually add to my jam recipes. I made this jam much like I do most of my jam recipes. Drop 1/2 tsp (2 … I’ve made Red Currant Jelly before but I wanted a simpler recipe because I knew that I wouldn’t be keeping the jam for very long as it would probably get eaten in a matter of weeks.. I knew I could use them up this way. I sometimes add a small amount of almond extract to switch up the flavor, but it's not required. Editor’s Tip: To test if the jelly is setting properly, lightly drag the back of a wooden spoon across the surface.It should be thick and may even wrinkle. Red Currant Jelly Recipe Without Pectin. Strip the currants from the stem and place in a saucepan with the water. Lightly bruise the currants, but don't mash them to death. Red Currant Jam I've been feeling a little removed for just about everything lately. I often use currants instead of pectin in making jams. This Best Ever Black Currant Jam is made with only 3 simple ingredients and it’s the perfect homemade jam for summer! We get so many berries from the bush that I freeze them & make this jelly all year round. This red currant jelly recipe starts with a pint of current juice (or more) and sugar. Measure exactly 4 cups prepared fruit into 6- or 8-qt. 3 cups of crushed red currants (measure after crushing) 3/4 cup water 4 cups raspberries (frozen berries are OK) 7 cups granulated sugar 1/2 cup liquid pectin (I use Certo) Crush the red currants (I use a potato masher) and measure three cups into a heavy pan. Rinse the berries and place them in a sauce pan with the water. It's less common in the United States, but several substitutes can fill in. After picking so many currants off the existing bushes at our new home, I ran out of recipe ideas. Currant jelly is deliciously sweet and tart and found in a range of cuisines. My grandchildren don't want store-bought jam anymore! For information about Ball ® and Kerr ® canning products, click here Redcurrant Jelly Recipe. Add the water and bring to a boil. ** A food processor may be used. Add 3/4 cup of water and boil for 10 minutes. Cook until tender. (Press half of pulp through a sieve to remove some of the seeds, if desired.) Try thinning out the jelly with a little liqueur or fruit juice and spoon over a cheesecake, or use to glaze a fruit flan. To test, remove from heat. When I began looking for recipes to make for #RedCurrantWeek, I found many jam recipes that seemed very complicated with many steps and used gelatin. If you'd like a currant spread recipe that uses less sugar, see “Apple Currant Spread – Low Sugar with a Touch of Cinnamon“. They add a lively tang and ensure the jam sets beautifully, especially since I use as little sugar as I can get away with. See Red Currant Jelly for more information behind this traditional jelly. Have your jam jars ready, cleaned and sterilised, as it is important to decant the hot jam … The versatile flavor of currantjelly complements a varietyofdishes -- from crusty breadwith butter to cold meats. Put the currant/raspberry mixture through a strainer or jelly bag. No commercial pectin is needed. Put the currants and sugar into a preserving pan and bring to the boil. Boil the jam for about 10 -12 minutes, temperature 104°C – 107°C; this is the ideal setting point for the jam. If the jam is still running, even after few minutes on the plate, then you can add 2 tsp of citric acid or you cook your jam for 10 minutes longer. Your feedback is valuable My grandchildren don't want store-bought jam anymore! Use red currants and red raspberries together, or black currants with black raspberries. ... I’ve used red currants before and they were plump and juicy…but these came out disappointingly bitter even after adding extra sugar. The jam made from red currants is popular in the U.K. Bernardin ®/MD is Canada's trusted source for home canning products and recipes. Remove from heat and skim off foam from the top. Find where canning supplies are sold. Red currant jelly can be used as a topping on ice creams. Add 1 1/2 cups water and bring mixture to a boil, stirring often. In a large pan, crush the raspberries, and the red currants. Each batch makes approximately 250 ml (1 cup / 8 oz) of red currant jelly. Red currants make a bright red jelly with a lovely flavour. Boil the jam for about 10 -12 minutes, temperature 104°C – 106°C; this is the ideal setting point for the jam and add the juice of one lemon. Double or triple the batches as desired. Even if you don’t have a sweet tooth, be careful about reducing the sugar in a blackcurrant jam recipe. Measure 9 cups (2250 ml) into a stainless steel saucepan. I’m kicking off the recipes of Red Currant Week with a basic, yet incredibly delicious Red Currant Jam. red currant and raspberry jam October 2020 It's been gloomy, rainy and chilly all week; fall is right around the corner here in Alaska; that also means it is berry picking time! The red currant is proof that bigger is not always better. Place the fruit pulp in a large saucepan or preserving pan and add the sugar. Step 3: Jar it up. In large Dutch oven, combine red currant juice and pulp, raspberries and sugar; bring to boil over high heat, stirring frequently. The English like to serve red currant jelly with lamb. Pick through the berries and remove stalks, bad berries and larger snuffs. Strain through a sieve. When it comes to remaking the jam, work with 1 quart at a time, which is equal to four 8-ounce jars. When you reach the correct temperature remove the jam from the heat and stir in the lemon juice. This year I harvested over 1.2kg of fruit from one Red Currant bush! 1. It’s also the basis of the English sauce known as Cumberland Sauce. Native to Europe, currants are either black or red berries commonly known for their use in jellies and jams. Alternatively, if you prefer a smooth jelly, with no bits in, pour the jam mixture through a straining bag or fine sieve, and get into the jars as quickly as possible. Whitecurrant Jam Recipe - More Jam Recipes. Ourtartversion was inspired bythe famous RED CURRANT JAM. saucepot. These are some of the ideas to try on. ! Learn how to make jam with NO pectin in 15 minutes! Wash and stem black currants. For jam containing the whole fruit, pour the jam directly into the prepared jam jars, filling all the way to the top, and cover immediately with waxed paper and tight-fitting lids. NutritionTitleCont_Left-Bracket 1kg (2.2lb) Redcurrants White sugar 500ml (17 fluid oz) Water. I do not use pectin or pectin rich sugar and for that reason, it is crucial to measure the temperature and follow the few rules outlined above. 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