Mary Berry Red Currant Jelly Recipes

RED CURRANT JELLY

Steps:

• Place the currants into a large pot, and crush with a potato masher or berry crusher if you have one. Pour in 1 cup of water, and bring to a boil. Simmer for 10 minutes. Strain the fruit through a jelly cloth or cheese cloth, and measure out 5 cups of the juice.
• Pour the juice into a large saucepan, and stir in the sugar. Bring to a rapid boil over high heat, and stir in the liquid pectin immediately. Return to a full rolling boil, and allow to boil for 30 seconds.
• Remove from heat and skim off foam from the top. Ladle or pour into sterile 1/2 pint jars, filling to within 1/2 inch of the top. Wipe the rims with a clean damp cloth. Cover with new sterile lids and rings. Process covered in a bath of simmering water for 10 minutes or the time recommended by your local extension for your area.

RED CURRANT JELLY

Steps:

• Place the red currants in a heavy stock pot. Add just a little bit of water to the bottom of the pot - just enough to cover the bottom to prevent scorching. Cook the currants, stirring frequently, until they are soft and wilted.
• Run the berries and liquid through a food mill (this is optional if you wish to remove the seeds). Weigh how much of berry pulp you have and then weigh an equal amount of sugar. Place the berry pulp and the sugar back in the pot. Bring it to boil, stirring constantly to prevent scorching, until the sugar is dissolved. Continue to boil for another 5-10 minutes and then do a wrinkle test to check if the jelly has set. You do this by placing a plate in the freezer for several minutes, then spoon a tiny bit of jelly onto the chilled plate and wait a couple of minutes. Push against the jelly mixture with your finger. If it wrinkles when you push it the jelly is set and ready. If it doesn't let the jelly mixture boil for a few more minutes before testing it again.
• Ladle the hot jam into sterilized jars and wipe the rims clean before screwing on the lids. For long-term storage process in a water bath canner for 5 minutes. Carefully remove the jars and let them sit undisturbed for 24 hours before removing the lid rings. Store in a dark, cool place where they will keep for at least 12 months.Alternatively you can skip the water bath process and let the jars cool completely after filling them and then store them in the fridge for up to several months.

REDCURRANT JELLY

Steps:

• Lightly pick over the redcurrants, removing any leaves and fibrous stalks- no need to top and tail them or strip them off their stalks. Rinse them and put them in a large heavy-based pan with 500ml/18fl oz water. Cover and bring to a simmer for about 20 minutes until the currants are completely soft. Towards the end of the cooking time, press the currants with a potato masher or jam skimmer to break the skins and release the juice.
• Strain through a jelly bag suspended over a large bowl and leave to drip through for several hours or overnight. If you haven't a jelly bag and stand you can double strain the mixture: first through a sieve set over a bowl, then line the sieve with a piece of fine muslin and pass it through the sieve again.
• Place two saucers in the fridge to test for setting point.
• Measure the juice, put it into the cleaned pan and bring to simmering point. When the juice is simmering, for every 1 litre/1¾ pints juice, add 650g/1lb 7oz sugar, adding a third at a time. Stir until the sugar has dissolved.
• Increase the heat to a fast boil for about 6 minutes until the jelly reaches setting point. You'll know when the jelly is nearly ready because the loose, light coloured bubbles on the surface will have all but disappeared, the mixture will thicken and the boil will be slower. Remove the pan from the heat - otherwise the jelly will continue to cook - and drop a little of the hot jelly onto a cold saucer. Leave to cool for a few minutes, then lightly push your finger through to see if it forms a light gel that holds its shape and doesn't just pool away. It should not be at all sticky. If the mixture remains runny, return the pan to the heat for a couple more minutes, then test again.
• Remove from the heat and let the mixture rest for several minutes. If a skin forms, carefully remove it using a slotted spoon or jam skimmer.
• Tip the mixture into a jug with a good pouring lip and carefully tap the jug on the work surface to knock out any air bubbles. Pour into the warm sterilised jars to fill to the brim and immediately seal with screwtop lids.
• Store in a cool, dark, dry place for up to a year. Once opened keep in the fridge and use within 3 months.

RED CURRANT JELLY

Steps:

• Gather the ingredients.
• Wash the currants, and if the stems are on don't pick them. You'll get rid of stems and seeds later when you strain their juice.
• Place the washed currants in a nonreactive pot -no cast iron unless it is enameled, and no aluminum. Add the water.
• Cook, stirring, over medium-low heat until the red currants have released all of their juice, about 20 minutes. While they are cooking, gently crush the fruit with a potato masher or the bottom of a wine bottle; this will help the fruit release the juice.
• Drain the red currants and their liquid overnight by pouring the mixture into either a dampened jelly bag or by lining a colander with butter muslin or several layers of cheesecloth . Pick your method and place a large bowl or pot underneath the bag or colander. Do not squeeze the jelly bag, muslin, or cheesecloth because that will result in a cloudy jelly.
• Sterilize your canning jars .
• Once strained, measure the red currant juice. You should have about 2 1/2 cups.
• Pour the measured juice into a large, nonreactive pot and add an equal amount of sugar-for 2 1/2 cups of juice, add 2 1/2 cups of sugar.
• Bring the red currant juice and sugar to a boil over high heat, stirring constantly to dissolve the sugar. Continue to cook until the mixture reaches the gel point .
• If the jelly is ready before the jars are sterilized, simply remove the jelly from the heat until the jars are ready. Reheat the jelly just back to a simmer before filling the jars.
• Ladle the hot, liquid jelly into the sterilized jars, leaving 1/4 to 1/2 inch headspace.
• Screw on canning lids.
• Process in a boiling water bath for 5 minutes. Keep in mind that the jelly will still be hot and liquid when it comes out of the boiling water bath. It will gel as it cools.
• Once cooled, the jelly is ready to be used. Enjoy!

REDCURRANT JAM

Steps:

• Put two small, sterilised saucers in the freezer - you will use these to test the setting point of the jam. You can sterilise the saucers by washing them in hot soapy liquid, rinsing and placing in an oven at 180C/160C fan/gas 4 for 5 mins. Remove carefully and allow to cool.
• Remove the stalks from the fruit, and place the fruit in a large saucepan. Pour in 150ml water, bring to a simmer and cook gently for about 10 mins until the fruit has softened and is starting to break down. Place a sieve over a mixing bowl and push as much of the fruit and pulp through the sieve with the back or a spoon as possible, discarding the seeds and any stalks. You don't need to sieve the fruit if you prefer a seeded jam.
• Weigh the liquid and add three quarters of the sugar to the total liquid (for example, if your liquid is 400g, add 300g of sugar). Place back in the pan over a low medium heat and stir to dissolve the sugar.
• Once the sugar has fully dissolved, turn the heat up and bring to the boil. Stir occasionally. If using a jam or digital thermometer, wait until the liquid reaches 105C. If not, after about 8 mins, remove a saucer from the freezer and spread a teaspoon of jam over it. Let it sit for 1 min before pushing your finger through the liquid. If it starts to wrinkle, the jam is ready. If not, return to the boil and check again after another minute. Continue to do this until the jam reaches setting point.
• Allow to cool slightly, then pour into sterilised jars and allow to cool completely. Store in a cool dark place.