Red Currant Jelly Food

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.

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

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!

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.

CERTO® CURRANT JELLY

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 saucepot; add 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 5 cups prepared juice into 6- or 8-qt. saucepot. (Add up to 1/2 cup water for exact measure, if necessary.)
• Stir sugar 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 pectin. 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:

• Using a potato masher or an immersion blender, crush currants in a large Dutch oven.
• Add water& bring to a boil, stirring occasionally; reduce heat, cover& simmer until currents are softened& deflated, about 10 minutes.
• Wet a jelly bag (I use cheesecloth), wring out& suspend on a frame over a large measuring cup or bowl.
• Fill with currants& liquid; let drip, pressing bag lightly, until juice measures 6 1/2 cups, about 2 1/2 hours.
• Stirring constantly, bring juice& pectin to a boil in a large, clean pot.
• Add sugar, bring to a full rolling boil, stirring constsntly with a wooden spoon; Boil vigorously, stirring, for a minute.
• Remove from heat, skim off foam& pour into hot canning jars, leaving 1/4 inch of headspace.
• Wipe rims (if necessary), cover with prepared lids& screw on bands fingertip tight.
• Boil in boiling water canner for 10 minutes.

RED CURRANT JELLY WITH HABANERO PEPPER

Steps:

• Make the jelly:.
• Rinse and drain currants and transfer to a saucepan. Crush the fruit with a potato masher, add spring water and bring to a boil over high heat. Boil for 10 minutes.
• Rund the fruit and any liquid through a sieve or food mill to remove the seeds. Transfer the puree to a jelly bad or a colander lined with 4 layers of wet cheesecloth and let drip overnight.
• Process the jelly:.
• Transfer the juice to a large saucepan, add the sugar and cook over high heat, stirring occasionally until sugar dissolves about 10 minutes. Bring the mixture to a boil and stir in the butter. Stir in the pectin and cook for exactly 1 minute. Remove from heat and stir in the peppers. Sterilize 4- 1/2 pint jars, pour jelly into the hot jars; leaving 1/4 inch headspace. Secure lid and process using the boiling water canning method for 5 minutes. Store in a cool pantry for up to 1 year.

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.

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.)