SURE.JELL® FOR LESS OR NO SUGAR NEEDED RECIPES - CURRANT JELLY
Look no further for red currant jelly with less-than-usual sugar. Try SURE.JELL® for Less or No Sugar Needed Recipes - Red Currant Jelly.
Provided by My Food and Family
Categories Home
Time 3h15m
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 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 juice onto 6- or 8-qt. saucepot. (If necessary, add up to 1/2 cup water to get exact measure.)
- Mix 1/4 cup of the sugar (from the measured amount in bowl) and pectin in small bowl. Add to fruit in saucepot; mix well. 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 remaining 4-1/4 cups 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 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 0 g
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
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.
RED CURRANT POMEGRANATE CRANBERRY JELLY, REDUCED SUGAR
This was a mistake gone good. I wanted to make red currant jelly but there weren't quite enough currants for sale at the farmer's market where I buy my produce during the summer. So I bought all they had and thought I'd figure out the rest when I saw how much juice came from my purchase. I came up with 2 cups of currant juice from the 4 pints I bought, then just supplemented with first the pomegranate juice I had on hand, then some cranberry juice, then finally a little bit of water to get to the 6 1/2 cups of juice I needed. You could change the proportions to suit your needs or tastes, using all of one kind of juice or less or more of another juice, you just need 6 1/2 cups total juice for this recipe. Prep time includes time to make juice from berries so about 10 hours can be subtracted for this step if you are using juice already made. Typically jelly recipes call for you to check for gel 24 hours after processing but mine were a little 'squishy' the next day, then set up great after I forgot about them for a little while, just make sure your seals are good before putting them aside. Great on English Muffins, but also good as a meat accompaniment or used as a glaze on Cornish Game Hens. The brilliant red colour makes it nice for gift giving, too.
Provided by bikerchick
Categories Berries
Time 10h35m
Yield 8 half pints
Number Of Ingredients 6
Steps:
- Pour all juices and water into heavy cooking pot.
- In a small bowl, combine pectin and ¼ c sugar.
- Add to juices in pot and stir well.
- Bring to a boil over medium high heat, stirring constantly.
- After liquid comes to a boil, quickly add remaining sugar and mix in well.
- Bring mixture back to a hard rolling boil (a boil that cannot be stirred down) and boil for one minute.
- Remove from heat and quickly ladle hot liquid into sterilized jars.
- Screw on lids and process for 5 minutes in boiling water bath.
- Remove from bath and wait for lids to"pop".
- If all processed properly, let sit undisturbed for 24 hours before testing for gel.
- If some of your jars did not process properly, refer to your pectin box for re-processing or put in your refrigerator and treat as open jar of jelly, using within one month.
- *Note: To make red currant juice, wash red currants well (you don't need to remove stems).
- Put berries in heavy cooking pot and add ½ cup water.
- Bring to a simmer, cover and cook for 10 minutes stirring occasionally.
- Pour cooked fruit into a jelly bag and let drip over bowl for several hours, or until done dripping.
- Don't try to coax the juice out quicker by squeezing the jelly bag or your jelly will come out cloudy.
- 4 pints of berries gave me 2 cups juice.
CRANBERRY AND POMEGRANATE JELLIES
And another from Ainsley Harriott. For an even more adult-friendly jelly, stir in a splash of vodka or orange liqueur. Cooking time is setting time.
Provided by Luschka
Categories Gelatin
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Prepare gelatine as per manufacturers instructions.
- Pour the cranberry juice into a pan and stir in the sugar. Heat the juice, but just before it comes to the boil remove from the heat. Allow to cool for 2 minutes.
- Add the gelatine to the hot cranberry mixture and stir to dissolve. Pour into 4 glasses, then sprinkle in the pomegranate seeds and any juice. They tend to float, making a layer at the top of each glass.
- Allow the jellies to cool, then chill for at least an hour or until ready to serve. TIP: rest the glasses at an angle in the fridge to set at a slant.
- Pour the evaporated milk into a jug and allow your guests to mix it into their jelly at the table.
POMEGRANATE JELLY
This unusual jelly has a variety of purposes. It can replace cranberry jelly with turkey for the holidays. It is lovely for breakfast toast and biscuits. Try it on pancakes!
Provided by MARBALET
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Yield 176
Number Of Ingredients 4
Steps:
- Combine pomegranate and lemon juice with sugar in a large, stainless steel saucepan. Bring to boil over high heat, and at once stir in liquid pectin. Bring to a full rolling boil, and boil exactly 1/2 minute. Remove from heat, and skim off foam.
- Ladle into hot, sterilized jars to within about 1/4 inch of the top. Seal, and process in a boiling water canner for 5 minutes.
Nutrition Facts : Calories 43.8 calories, Carbohydrate 11.6 g, Fiber 0.1 g, Sodium 0.1 mg, Sugar 11.1 g
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POMEGRANATE JELLY - PRACTICAL SELF RELIANCE
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- To extract the pomegranate juice, break apart the pomegranates, removing the peel and white membranes. Place the arils (fruit covered seeds) in a saucepan with 1/2 cup water. Bring it to a boil, mashing the fruit to encourage them to release their juices. Strain through cheesecloth or a jelly bag. (Alternately, use bottled pomegranate juice.)
- Pour the pomegranate juice into a deep saucepan. Add the pectin and lemon juice (but don't add the sugar yet). Bring the mixture to a boil for 1 minute.
- Add the sugar, stirring to combine. Return the mixture to a boil and boil hard for 1 minute (it will foam up, be sure to use a deep pot).
- After 1 minute at a hard boil, turn off the heat and ladle the jelly into prepared jars leaving 1/4 inch headspace.
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