RED CURRANT JELLY
A classic red currant jelly made from fresh currants. This came from my one of my mother's handwritten recipe cards. I do not know its origin, but know it probably dates back to the early 1940's.
Provided by BJBORSODY
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 1h
Yield 64
Number Of Ingredients 4
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.
Nutrition Facts : Calories 100.8 calories, Carbohydrate 25.9 g, Fat 0.1 g, Fiber 1.3 g, Protein 0.4 g, Sodium 0.6 mg, Sugar 24 g
RED CURRANT JELLY
Bursting with the fresh and vibrant flavor of summer, this beautiful and delicious Red Currant Jelly is made without pectin and requires just two ingredients!
Provided by Kimberly Killebrew
Categories condiment
Time 25m
Number Of Ingredients 2
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
The redcurrant season is short, just a few weeks in midsummer, so don't miss it. Redcurrants are rich in natural pectin and acid, making them a top-rate fruit for making jelly. Redcurrant jelly is a traditional accompaniment to roast lamb, as the acidity of the jelly balances the richness of the meat. It's also excellent with poultry, sausages and oily fish. A spoonful added to caramelised onions or the Sunday gravy works wonders. If you melt a little redcurrant jelly and brush it over a strawberry or raspberry tart, it will make the berries sparkle like rubies.
Provided by Pam Corbin
Categories Other
Yield Makes 4-5 x 200ml/7fl oz jars
Number Of Ingredients 2
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
A simple small-batch recipe for a beautiful and tasty red currant jelly. No commercial pectin is needed for this recipe.
Provided by Leda Meredith
Categories Jam / Jelly
Time 14h35m
Yield 24
Number Of Ingredients 3
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!
Nutrition Facts : Calories 102 kcal, Carbohydrate 26 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, Sodium 1 mg, Sugar 24 g, Fat 0 g, ServingSize 2 half-pint jars (24 servings), UnsaturatedFat 0 g
RED CURRANT JELLY
Season: June to mid-July. Red currants make a superb and very versatile jelly. The red currant season is short, just a few weeks in midsummer, so make sure you don't miss it. If you haven't time to make your jelly straight away, you can pick the currants and freeze for later. This is an endlessly useful jelly. A classic condiment to accompany roast lamb or game, it can also be used to enhance the flavor of gravies, casseroles, and piquant sauces. It makes an excellent glaze for fresh fruit tarts too.
Yield makes three to four 8-ounce jars
Number Of Ingredients 2
Steps:
- You don't have to top and tail the currants, or even take them off their stems. Simply wash them, put into a preserving pan with 1 3/4 cups of water, then simmer until they are very soft and have released all their juice. This will take about 45 minutes. Strain through a jelly strainer bag or cheesecloth (see p. 33) for several hours or overnight. Do not poke, squeeze, or force the pulp through the bag or you'll get cloudy jelly.
- Measure the juice, put it into the cleaned preserving pan, and bring to a boil. For every cup of juice add 1 cup of sugar, adding it only when the juice is boiling. Stir until the sugar has dissolved, ensuring the sides of the pan are free of undissolved sugar crystals. Then boil rapidly for about 8 minutes, or until the setting point is reached (see p. 41).
- Remove from the heat and stir to disperse any scum, then pour into warm, sterilized jars and seal (see pp. 21-22). Tap the jars to disperse any air bubbles caught in the jelly. Use within 1 year.
- Add a couple of tablespoonfuls of chopped fresh mint to the jelly for the last 2 to 3 minutes of boiling.
- Red currant jelly is the core ingredient of Cumberland sauce, a traditional partner to baked ham and game. Just add 1/4 cup of port, the grated zest of 1 orange and 1 unwaxed lemon, 1 teaspoon cayenne pepper, a pinch or two of English mustard powder (see p. 202), and perhaps a pinch of ground ginger to 10 tablespoons of red currant jelly.
CURRANT JELLY WIENER SAUCE
These are the best cocktail wieners I've ever tasted! Just put in a slow cooker and forget about them, they could not be any easier. Red currant jelly is the special ingredient in this rich, sweet and tangy sauce.
Provided by JAZZY-GIRL
Categories Appetizers and Snacks Meat and Poultry Beef
Time 2h10m
Yield 24
Number Of Ingredients 5
Steps:
- In a slow cooker over medium low heat, mix the red currant jelly, Dijon-style mustard, ketchup and brown sugar. Place little smokie sausages into the mixture and simmer at least 2 hours before serving with toothpicks.
Nutrition Facts : Calories 299.9 calories, Carbohydrate 19.9 g, Cholesterol 47 mg, Fat 20.4 g, Protein 9.3 g, SaturatedFat 7 g, Sodium 1031.7 mg, Sugar 16.9 g
RED CURRANT & RASPBERRY JELLY
I first tried this recipe from the "Complete Book of Small Batch Preserving" when I discovered a red currant bush in our garden. We get so many berries from the bush that I freeze them & make this jelly all year round. My grandchildren don't want store-bought jam anymore!
Provided by CountryLady
Categories Jellies
Time 1h
Yield 8 cups
Number Of Ingredients 5
Steps:
- Using a potato masher, crush currants in a very large stainless steel or enamel saucepan.
- Add water& bring to a boil over high heat.
- Reduce heat, cover& boil gently for 10 minutes.
- Add raspberries, return to a boil& boil gently for 3 minutes.
- Strain mixture through a coarse sieve, pressing pulp to extract juice& discarding the solids.
- If you want, you can now pour the juice through a jelly bag (cheesecloth)- I'm lazy& don't do this!
- You should have 4 cups of juice - when I don't get that amount, I top up with cranberry cocktail - combine juice with sugar in a very large stainless steel or enamel saucepan.
- Bring to a boil& boil hard, stirring constantly, for 1 minute.
- Remove from heat, stir in pectin& ladle into sterilized jars, leaving 1/2 inch head space.
- Be sure to remove any air bubbles.
- Place jars into boiling water in canner, add enough water to cover lids by 2 inches& return to boil.
- Boil for 5 minutes.
- Remove from canner, cool, label& store in cool, dark place.
CURRANT JELLY
The versatile flavor of currantjelly complements a varietyofdishes -- from crusty breadwith butter to cold meats. Ourtartversion was inspired bythe famous red and white preserves of Bar-Le-Duc, France,where the original fourteenth-century recipe is still made.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 1 quart
Number Of Ingredients 2
Steps:
- In a large saucepan, combine currants with 1/3 cup water. Cook over medium-high heat, stirring frequently, until fruit has broken down and released its juices, about 8 minutes. Mash the fruit mixture with a potato masher or the back of a wooden spoon. Strain through a fine sieve into a large measuring cup, pressing on the solids to extract as much juice as possible. You should have about 4 cups juice. Discard solids.
- Place a small plate in the freezer. Return juice to clean saucepan; add sugar. Bring to a boil over medium-high heat. Reduce heat to a simmer; cook, stirring occasionally, about 20 minutes. When teaspoon of jelly placed on chilled plate ripples if pushed with your finger, it is ready.
- Remove jelly from heat, and skim off any foam from surface. Ladle jelly into sterilized canning jars; wipe rims with a dishtowel. Seal tightly.
- Meanwhile, bring a stockpot of water to a boil over high heat. Using tongs, carefully place filled jars in boiling water, letting them sit 10 minutes. Remove; let cool. If center of jar lids give when pushed with finger, jars have not sealed properly. Jelly in sealed jars will keep up to 1 year. After opening, jelly will keep up to 2 months in the refrigerator.
CERTO® CURRANT JELLY
There are probably lots of things you can do with five pounds of ripened red currants. But this jelly recipe is probably the most delicious!
Provided by My Food and Family
Categories Home
Time 1h
Yield Makes about 8 (1-cup) jars or 128 servings, 1 Tbsp. each.
Number Of Ingredients 5
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
- Remove stems from currants. Crush currants thoroughly, one layer at a time. Place in saucepot; add water. Bring to boil. Reduce heat to low; cover and simmer 10 min., stirring occasionally. Place three layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 5 cups prepared juice into 6- or 8-qt. saucepot. (Add up to 1/2 cup water for exact measure, if necessary.)
- Stir sugar into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 12 g, Fiber 0 g, Sugar 11 g, Protein 0 g
DIAN'S VOLCANO HOT RED CURRANT & JALAPENO JELLY
I made this recipe a few days ago when my Red Currants where ripe. It seems I can never get my jelly HOT enough but this time I hit it right. This is not for the faint at heart. This jelly packs a kick. It is great over cream cheese with crackers. It is fabulous on wild meat. Try basting it on Roast Duck or Goose. If you like your jelly less hot, seed your jalapenos before you put them in the food processer. This jelly works with wild High Bush Cranberrys as well.
Provided by Chef Dian
Categories Jellies
Time 23m
Yield 8 1/2 pint jars
Number Of Ingredients 5
Steps:
- First read the instructions for preparing jars & lids, and hot water bath processing found in the Certo Instructions for Cooked jam & Jelly, and prepare accordingly.
- Cut the top off the pouch of pectin and set it upright in a glass for easy use.
- Cut the stems off of the Jalapenos and process in your food processer until pulverized into tiny bits. Measure 1 cup and add water if necessary to make 1 cup.
- In a large 8 quart stockpot add: 1 Cup chopped Jalapenos, 3 cups Red Currant Juice & sugar. Add butter (it keeps the jelly from foaming).
- Bring mixture to a full rolling boil, stirring constantly. A boil that can't be stirred down. Stir in the pectin, stirring constantly. Return to a full boil for exactly 1 minute.
- Ladle into prepared jars within 1/8 inch of the tops. Wipe the rims with a damp cloth. Cover with 2 piece lids & screw down tightly. Process according to Altitude Chart in Certo Instructions. Check for seals and refrigerate and jars that don't seal. Enjoy.
Nutrition Facts : Calories 635.3, Fat 0.1, Sodium 0.2, Carbohydrate 163.7, Fiber 0.7, Sugar 163, Protein 0.2
SURE.JELL CURRANT JELLY RECIPE
Enjoy your jelly at your leisure with our SURE.JELL Currant Jelly Recipe. This currant jelly recipe puts seven pounds of red currants to very good use!
Provided by My Food and Family
Categories Home
Time 3h10m
Yield Makes about 9 (1-cup) jars and 144 servings, 1 Tbsp. each.
Number Of Ingredients 5
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
- Stem and crush currants thoroughly, one layer at a time. Place currants in large saucepan; stir in water. Bring to boil. Reduce heat to low; cover and simmer 10 min., stirring occasionally. Place three layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 6-1/2 cups prepared juice into 6- or 8-qt. saucepot. (If needed, add up to 1/2 cup water for exact measure.)
- Stir pectin into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 13 g, Fiber 0.9481 g, Sugar 11 g, Protein 0 g
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