3 lb Currants Sugar Wash and stem currants. Cover with water. Cook slowly until tender. Drain through jelly bag. Use 3/4 cup sugar for each cup juice. Boil rapidly until jelly sheets from spoon. The Household Searchlight
How To make Currant Jelly's Videos
Making Fresh Red Currant Jelly (Step by Step)
Homesteaders live by the season and this season's Red Currants are ripe!
BLACKCURRANT JAM | High Fruit Blackcurrant Jam Recipe.
Blackcurrant Jam from homegrown Blackcurrants is one of the highlights of Mid-Summer fruit growing. Working with the collected weight of ripe blackcurrants, this method makes a superb high fruit jam which is both quick simple, and delicious. It also stores well.
This video shows how we use 50:50 prepared fruit and granulated sugar to make a very quick jam which will keep for up to 12 months.
Blackcurrants are available to buy fresh or frozen, but they are so easy to grow and a single bush will fruit in its first year and within a few years provide a truly massive amount of currants.
Red Currant Jam | Easy Recipe
Wash the currants and remove them from their stems Add 1kg of sugar to every 2kg of currant Stand until the juice is released (1 hour) Cook over medium-high heat, stirring until the sugar is completely dissolved Sterilize clean cans in a water bath Grind partially with a blender Once the mixture is at a rolling boil, let it boil for 15 minutes undisturbed Ladle the jam into clean jars Screw on the lids firmly Turn the jars upside down and let cool completely under a warm cloth
Irga (Amelanchier) Jam | VERY HELPFUL - =========== Black Currant Jam | 5 MINUTES BOIL | Healthy Recipe - ===========
#currant #jam
Blackcurrant Jelly Recipe | How to Make Blackcurrant Jelly
This blackcurrant jelly recipe can apply to all berries such as red, white and black currants, gooseberries and indeed now sea buckthorn. A word of warning however, it does not apply, perversely enough, to nearly all fruits that are suffixed by berry, i.e. straw, black, rasp, logan and so on. The rule is if its round it will work with this blackcurrant jelly recipe if its all knobbly it wont!
The other wonderful thing about all these fruits when used in this lbackcurrant jelly recipe is that you need very little of the actual fruit. It is perfectly possible, I know because I do it, to have a single small blacurrant bush in your garden to supply you and your extended family with a whole year's worth of blackcurrant jelly.
Blackcurrant Jelly Recipe Ingredients: ■1 Kg Fruit ■500ml Water ■1.2 Kg Sugar
To Prepare Blackcurrant Jelly Recipe 1.Boil the fruit in the water for as little time as possible to make sure it has turned to a pulp. The longer you boil it the more flavour you will lose. Sea buckthorn takes probably only 10 minutes, but blackcurrants can take up to 30 minutes. It all depends on the thickness of the skin and the density of the flesh. Just make sure the fruit is boil down to a soft mush. For this stage also ensure the saucepan is covered to avoid evaporation. 2.Give the mixture a good mashing to extract the most from the fruit and allow to cool for handling. If you are unsure of the pectin levels in the fruit, it is at this stage you should perform a pectin test. Sieve either through muslin if you want a clear horticultural show quality jelly or through a kitchen sieve if you just want to eat it and don't want to hang around all night waiting for it to go through the blessed muslin. You can guess which method I advocate! 3.Pour the extracted juice into a jam kettle, add the sugar and boil vigorously for 5 minutes. The sign that all is well is if the mixture takes on a foaming boil and you have trouble containing it in the kettle. If it boils just like water then add another 250g of sugar and bring back to the boil quickly, this should cure the problem. Test for set of the jelly by pouring a small amount from your stirring spoon onto a cool saucer. Leave the dollop on the saucer for a couple of minutes and see if it is skinning over when you push it around. If not boil a little longer and test again. Word of warning don't let the jelly start to set up in the saucepan and then reheat it. Keep it good and liquid over a low heat while testing. 4.Once you have the set you require which should be a doddle with these kinds of fruits decant into sterile jars. QED!
I can tell you the resulting jelly from this blackcurrant jelly recipe will be out of this world. It won't have been all over boiled and lost its fresh flavour and the set should be good and strong. Blackcurrant is my favourite, but I have to say the sea buckthorn is well worth a try; it's not really a jelly for putting on toast, the flavour is just to intense and sweety like. But served up on some good quality Cornish ice cream -- heaven!
Black Currant Jelly From My Bushes!
Ask Charlie - Kitchen garden tour & red currant jelly recipe
I thought it was about time I gave you a kitchen garden update!
I am loving my kitchen garden. We've had an interesting time though! The weather has been extraordinary. We got off to a really, really dry spring and then we've had a really wet summer so far. In fact, we're slightly water-logged in here at the moment, but I wanted to give you an update and show you how we're getting on!
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