YELLOW CURRY PASTE
This curry paste is so flavorful that you will never buy it from a store again. It's the perfect addition to any curry dish.
Provided by Elaine Benoit
Categories Condiment
Time 40m
Number Of Ingredients 7
Steps:
- Pre heat oven to 375 degrees F
- Cut 3 large pieces of foil
- Cut the ends off the shallots and peel them. Place on the foil and cut crosses in the sides, don't cut all the way through the shallot. Dribble olive oil over the shallots
- Cut the top of the garlic off and take off any extra paper from the heads. Place the garlic with the cut side up on the foil and dribble oil over them
- Peel the ginger and slice lengthwise in thin slices. Lay on the foil and dribble oil on the slices
- Fold the foil over the vegetables and seal each into packets
- Bake the ginger for 20 minutes and remove when soft. Continue baking the garlic and shallots for 10 more minutes until they too are soft
- Open foil packets and add the ginger, garlic, shallots, cilantro, salt curry and turmeric to the food processor. You will need to squeeze the garlic out of the cloves so be careful not to burn yourself. I usually don rubber gloves (that you wash dishes with) and squeeze as much as the soft garlic out as I can
- Place the lid on the processor and process for at least 2 minutes or until the curry has been combined. You may have to open the lid and scrape down the sides
- Store in a glass jar until use
- Make a nice curry dish
- Smile
- Enjoy
Nutrition Facts : ServingSize 0.25 cup, Carbohydrate 56 g, Protein 9 g, Fat 2 g, SaturatedFat 1 g, Sodium 2362 mg, Fiber 8 g, Sugar 8 g, Calories 175 kcal
CURRY JELLY
This is a different tasting jelly that I created with the taste of sweet and hot in mind. I like to try at least one new canning recipe each year but when I was reading a pamphlet in a box of jars I had purchased I thought I had found a great one to try. Unfortunately, the jelly wasn't good and decided to create my own version. This is wonderful on cream cheese and crackers, with fresh spring rolls or as a glaze for pork or chicken. It is also wonderful as the glaze for a bbq peameal bacon roast. I gave so many jars away the first year I made this, I had to do a second batch. Don't skip the 15 minute resting period as this helps to keep the vegetables well distributed in the jelly instead of floating. I also always let my jelly sit in the jar upright for the first 10 minutes, then turn them over and let them cool upside down. Recipes makes approximately 6 1/2 pint jars.
Provided by barry.puskas
Categories < 60 Mins
Time 1h
Yield 6 1/2 pints
Number Of Ingredients 9
Steps:
- Mix the first 7 ingredients together in a large pot. Brint to full rolling boil. Take off heat and let sit for 15 minutes. Return to heat and bring to a full rolling boil once again. Add lemon juice and liquid pectin. Boil for 2 minutes stirring to keep foam down. Take off heat. Stir and skim for 5 minutes.
- Put into already clean, hot, sterilized jars. Seal. Let sit upright for 10 minutes, then turn upside down for 10 minutes. At this point I shake the jars to see if the vegetables are starting to float. If not, turn the jars again for another 10 minutes, then shake. Continue until the vegetables "float" in the jelly throughout the entire jar and are not on the top only or the bottom only.
Nutrition Facts : Calories 873.2, Fat 0.4, SaturatedFat 0.1, Sodium 7.1, Carbohydrate 223.7, Fiber 2.1, Sugar 215.7, Protein 1.4
RED CURRANT JELLY RECIPE
A ruby red, sweet n easy red currant jelly recipe without pectin. A delicious breakfast hit with butter and bread or gift it to a beloved family member or friend.
Provided by Helene Dsouza
Categories Breakfast
Time 1h20m
Number Of Ingredients 3
Steps:
- Place the currants into a cooking pot, add the water. Cook for 30 mins until red currants turn white. First on low heat, then increase and boil at the end.
- Strain the boiled currants. Make sure to squeeze the fruit left overs well so that all the juice comes out. Discard the fruit parts.
- Take the strained red currant water back to the heat and add all the sugar.
- Mix everything well. Cook your jelly on a low rolling boil and stir occasionally. The cooking and reducing so that the jelly forms, can take around 70-90 minutes.
- Remove from the heat and test the jelly by adding some of the hot jelly into an ice-cold plate. The jelly is ready if it's not running, if it's still running it will need more cooking and then repeat the test again. OR test with a candy thermometer. Setting temperature is 105 Celsius/220 Fahrenheit.
- Once finished cooked, pour the jelly into prepared clean sterilized jars.
- Add a few drops of rum into the lid (to kill further bacteria), close the jar with the jelly still hot and turn the jar upside down to create a vacuum. Leave the jelly to cool completely so that it turns from liquid to jelly.
- Store in a cool and dry place for up to 10 months. Store in the fridge once the jar has been opened. Makes about 5 jars.
Nutrition Facts : Calories 41 kcal, Carbohydrate 11 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 10 g, ServingSize 1 serving
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
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.
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