Easy Red Currant Jelly Recipes

RED CURRANT JELLY RECIPE

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.

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.

CURRANT JELLY

Steps:

• Wash currants, removing leaves and debris but leaving stems intact. Put currants in large stock pot and simmer on low heat, smashing occasionally, until soft.
• Place cooked currants in cheese cloth or strainer to drain for several hours, preferably overnight.
• Measure juice. For each pint of juice, measure out 1 pound of cane sugar. Set sugar aside.
• Prepare canning jars, lids and water bath canner.
• In large, heavy bottom stockpot, boil juice for 10 - 20 minutes, until it starts to thicken and gel.
• Add sugar all at once. Stir constantly until sugar is dissolved. Continue stirring until mixture reaches a rolling boil. Boil one minute.
• Remove from heat. Add almond extract, if desired. (One teaspoon per pint of juice, or to taste.)
• Fill jars to 1/4″ headspace. Wipe rims and place two piece lids. Process jars in a water bath canner for 10 minutes.
• Remove jars from canner and place on a cloth out away from drafts. Allow to cool completely. (Overnight is good.)
• Remove rings and double check seals. Wipe up any spills. Label jars and store in a cool, dry location out of direct light.

CURRANT JELLY

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.

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.

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.