Heading: Jams & Pickles
Cuisine: British & Irish
Food Type: Vegan
No of Portions: 4
Change no of portions required to :
Ingredients & Prep
900 g ripe redcurrants
600 g sugar granulated
120 ml water
Place washed redcurrants with the water in a stainless steel saucepan (not ally or cast iron) then cook for 20 mins on a low heat to soften the berries.
Allow to cool, then crush the berries with a potato masher in the pan, the stir in the pulp, either use muslin cloth or 2 layers of cheese cloth or a jelly bag if you have one, in a colander into a bowl, leave to drain over night.
The next day lift & gather the cloth to the top & gently twist the cloth to squeeze out the remaining juice, if you have a jelly bag then push down gently to remove the juice with a ladle.
Pre-heat fan oven to 160'c to sterilise jars, wash the jars first in warm soppy water, rinse under the tap then place in a baking tray & put in the over for 10 mins to heat & dry, the lids & any rubber parts place in a saucepan with boiling water for a 2 to 3 mins before use.
Place stained juice back in the pan, add the sugar, place on a med/high heat stir & boil jelly to 105'c (setting point) using a thermometer.
Place hot jars from the oven on a baking tray on the worktop & fill to 1 cm from the top of the jar with a jam funnel, then place on the sterile lid, & set aside to cool.
Suggestion & Tips
Warning hot liquids will burn you so ware gloves!!! Once opened store jelly in the fridge, if will last much longer & not go mouldy as quickly. Great with Duck or Lamb.