Easy Red Currant Jelly Food

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.

RED CURRANT JAM

Steps:

• Place currants, sugar, and lemon juice in a large saucepan; stir to combine. Bring to a simmer over medium heat, 5 to 10 minutes. Transfer mixture to a large glass bowl; cover with a sheet of parchment paper, pressing down on the surface. Transfer to refrigerator; let chill overnight.
• Place 3 clean 1/2-pint jars right side up on a rack in a boiling-water canner. Fill the canner and jars with hot water, about 1 inch above the tops of jars. Boil jars over high heat for 10 minutes. Remove and drain hot sterilized jars one at a time, reserving hot water for processing filled jars. Place jars on a wire rack set over a rimmed baking sheet.
• Meanwhile, bring another medium pot filled with water to a boil over high heat and reduce to a simmer, then add clean lids and lid rings. Simmer lids for 10 minutes; do not boil, as this may cause problems in sealing jars. Drain lids and lid rings and set aside.
• Pass currant mixture through a food mill fitted with a fine disk into a medium saucepan. Bring mixture to a boil over medium-high heat; let cook, stirring constantly, for 5 minutes, carefully skimming surface. Check set on a candy thermometer -- it should reach 220 degrees.
• Fill jars with jam mixture up to the fill line. Put lids and rings on jars and tighten; do not overtighten. Reheat water in the canner until it reaches at least 180 degrees, within 10 minutes of filling the jars. Place filled jars into the canner one at a time, using a jar lifter that is securely positioned below the neck of the jar. Keep jars upright at all times.
• Add more boiling water, if needed, so that water covers jars by at least 1 inch. Increase heat to high and cover. Once water begins boiling, heat jars for 10 minutes. Turn off heat and gently transfer jars to a wire rack set over a rimmed baking sheet, taking care not to tilt jars and spacing jars at least 1 inch apart. Avoid placing jars on a cold surface or near a cold draft.
• Let jars sit undisturbed until fully cooled, 12 to 24 hours. Do not tighten ring bands on the lids or push down on the center of the flat metal lids until jars have cooled completely.
• Once jars have cooled completely, test to make sure each jar is completely sealed. Press down on the middle of the lid with a finger. If lid springs up when finger is released, the jar is unsealed. Store sealed jars in a cool place for at least 2 and up to 4 weeks to allow flavors to thoroughly combine. If any of the jars are unsealed, store in the refrigerator and use within several days. Always refrigerate jam after opening.

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.

REDCURRANT JELLY

Steps:

• Lightly pick over the redcurrants, removing any leaves and fibrous stalks- no need to top and tail them or strip them off their stalks. Rinse them and put them in a large heavy-based pan with 500ml/18fl oz water. Cover and bring to a simmer for about 20 minutes until the currants are completely soft. Towards the end of the cooking time, press the currants with a potato masher or jam skimmer to break the skins and release the juice.
• Strain through a jelly bag suspended over a large bowl and leave to drip through for several hours or overnight. If you haven't a jelly bag and stand you can double strain the mixture: first through a sieve set over a bowl, then line the sieve with a piece of fine muslin and pass it through the sieve again.
• Place two saucers in the fridge to test for setting point.
• Measure the juice, put it into the cleaned pan and bring to simmering point. When the juice is simmering, for every 1 litre/1¾ pints juice, add 650g/1lb 7oz sugar, adding a third at a time. Stir until the sugar has dissolved.
• Increase the heat to a fast boil for about 6 minutes until the jelly reaches setting point. You'll know when the jelly is nearly ready because the loose, light coloured bubbles on the surface will have all but disappeared, the mixture will thicken and the boil will be slower. Remove the pan from the heat - otherwise the jelly will continue to cook - and drop a little of the hot jelly onto a cold saucer. Leave to cool for a few minutes, then lightly push your finger through to see if it forms a light gel that holds its shape and doesn't just pool away. It should not be at all sticky. If the mixture remains runny, return the pan to the heat for a couple more minutes, then test again.
• Remove from the heat and let the mixture rest for several minutes. If a skin forms, carefully remove it using a slotted spoon or jam skimmer.
• Tip the mixture into a jug with a good pouring lip and carefully tap the jug on the work surface to knock out any air bubbles. Pour into the warm sterilised jars to fill to the brim and immediately seal with screwtop lids.
• Store in a cool, dark, dry place for up to a year. Once opened keep in the fridge and use within 3 months.

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.

SURE.JELL CURRANT JELLY RECIPE

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 well before filling.
• Stem and crush currants thoroughly, one layer at a time. Place currants 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 prepared juice into 6- or 8-qt. saucepot. (If needed, add up to 1/2 cup water for exact measure.)
• Stir pectin into juice in saucepot. 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 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.)

CURRANT JELLY

Steps:

• Pick over the currants, removing leaves and poor berries but do not stem them.
• Put currants in a colander and wash well.
• Pour into a pot and mash well with a potato masher.
• Boil until the berries become a mush and allow to drip through a jelly bag overnight.
• Do not squeeze the mash if you want sparkling, clear jelly.
• Next morning, measure the juice and put an equal amount of sugar into another vessel.
• Warm the sugar in a very slow oven-- about 150 F to 200 F-- for 1/2 hour or so.
• Heat the juice to the boiling point and pour over sugar into another container.
• Stir until sugar is completely dissolved.
• Do not cook mixture.
• Instead, pour into glasses while still hot.
• It will jell perfectly.
• Seal the glasses with 2 thin layers of paraffin and a lid.

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.

RED CURRANT & RASPBERRY JELLY

Steps:

• Using a potato masher, crush currants in a very large stainless steel or enamel saucepan.
• Add water& bring to a boil over high heat.
• Reduce heat, cover& boil gently for 10 minutes.
• Add raspberries, return to a boil& boil gently for 3 minutes.
• Strain mixture through a coarse sieve, pressing pulp to extract juice& discarding the solids.
• If you want, you can now pour the juice through a jelly bag (cheesecloth)- I'm lazy& don't do this!
• You should have 4 cups of juice - when I don't get that amount, I top up with cranberry cocktail - combine juice with sugar in a very large stainless steel or enamel saucepan.
• Bring to a boil& boil hard, stirring constantly, for 1 minute.
• Remove from heat, stir in pectin& ladle into sterilized jars, leaving 1/2 inch head space.
• Be sure to remove any air bubbles.
• Place jars into boiling water in canner, add enough water to cover lids by 2 inches& return to boil.
• Boil for 5 minutes.
• Remove from canner, cool, label& store in cool, dark place.