red currant jelly

Make the most of seasonal fruit and vegetables in this warm gourmet duck salad.

Warm duck salad with beetroot and pomegranate

baby beetroot

pomegranate*, halved

tbsp redcurrant jelly, warmed gently

(60 milliliters) extra virgin olive oil

tbsp sherry vinegar*

Dijon mustard

duck breast fillets*

green beans, blanched

micro salad leaves* (or wild rocket)

marinated feta, drained

tbsp chopped walnuts, toasted

This easy red currant jelly recipe is tart in taste and spreads easily on toast or great on ice creams.

Easy Red Currant Jelly Recipe

Kg of Redcurrants after washing

900 gm of caster sugar

lemon juice

water

https://www.youtube.com/watch?v=https://www.youtube.com/watch?v=2s8RS67c97o&feature=youtu.be

In this video I will be showing you an easy way to separate the Red currants from the stalks and we will make a Jelly.  For a printable recipe card visit my blog post  https://vitalfairliving.com/red-curra...   Ingredients:  500gm of Redcurrants after washing  350 - 400 gm of caster sugar   1 tsp of lemon juice ( or 1/2 tsp of citric acid)  Method:  Mix all the ingredients into a heavy bottom pot and set it on medium heat.  After all the sugar has melted the fruit will start cooking.  Strain the juice from the berries and stalks and cook for about 10 min.  After about 10 min. or so it starts thickening.  Reduce the heat.  Keep stiring to avoid burning and to attain an even consistency.  How to test if its ready for bottling?  Add a few drops to a plate and tilt the plate slightly. Repeat the process till the it reaches a jelly like consistency. Now its ready for bottling.  Switch off the heat. And set all the sterilised jars on a tea towel.  This will help in preventing the jam jars from cracking while filling the hot jelly.  Fill the jars to the brim and close the lid tightly. 

How to make Red Currant Jelly ( Easy Recipe )

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!

Red Currant Jelly

red currants

sugar

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&#039;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. 

I used a little less sugar (3/4 the weight of the currants) as I like my currant jam on the tart side and it turned out perfectly. What I like about this recipe is the flexibility of the amount of berries I can use. Sometimes I pick a pail full, other times only a few cups. Add sugar accordingly and do the wrinkle test and it always turns out. Quick and easy jelly. Thank you for the recipe.

Wow, this was the first time I made currant jelly, must be lots of pectin in those little gems! It set up so fast that I couldn’t believe it. Much faster than other fruit jam/jellies. Used pink currants, cut the sugar by 10%, but still too sweet for me… I’d advise adding ½ the amount of sugar, then ‘taste and add’ more as needed. I needed to thin it, so used a bit of Cabernet Sauvignon which amped up the flavor a notch as well. Serendipity!

If you like the taste of wine, consider replacing the scant amount of water with a splash of wine; any good wine should work well.

This was so simple to make and tastes absolutely devine. We will be trying with roast lamb this weekend. I will definitely make this again.

So ... not a "jejjy" since it is not just refined juice but rather a "jam" using pulp.  Delicious in any form.  I have red currants, black currants and gooseberries all just coming ripe.  I experimented last year with using Monk Fruit/erythritol as sweetener but that was a huge bust!  Using sugar now for brilliance in the jam/jelly -- will just control portion (that's my difficulty.)

Absolutely FLAWLESS!!  THANK YOU SO MUCH for This Recipe!  I only had 1 1/2 cups of Red Currants (Pork Tenderloin w Red Currant Sauce)......But This Worked PERFECTLY &amp; I ended up with Double of what I needed!!

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Top 3 red currant jelly recipes from across the web

The most viewed red currant jelly recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Warm duck salad with beetroot and p...

Easy Red Currant Jelly Recipe

Red Currant Jelly

The most viewed red currant jelly recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine