Redcurrant Jelly Recipe
Making this jelly is a great way to use up an abundance of summer berries. And redcurrant jelly has a beautiful, deep red colour that is perfect for adding a splash of colour to any dish.
Equipment
- Kitchen scales
- Chopping board and knife
- Large saucepan
- Long-handled spoon for stirring
- Jelly bag and stand OR muslin-lined colander
- Large glass bowl
- Ladle
- Jam Funnel
- 1 small plate in the freezer or a sugar thermometer
- Clean, sterilised glass jars with sealable lids
Ingredients
- 1 kg redcurrants
- 1 kg white sugar
- water
- 2-4 sprigs fresh rosemary
Instructions
- Gently wash the berries with their stems, and the sprigs of rosemary and let them drain off any excess water. Discard any damaged berries.
- Add the berries and 1 sprig of rosemary to your pan with just enough water to cover the fruits and slowly turn up the heat until it all starts to simmer. Leave to simmer for 20-25 minutes so that the juices are released from the fruits and the flavoursome oils from the rosemary.
- Towards the end of this time, use the potato masher to make sure that all the juices have been released. Then stir.Remove the pan from the heat and let the mixture cool a bit.
- Empty the mixture into the jelly bag suspended over the glass bowl and leave this to drain for 8-12 hours (overnight is good).
- Do not squeeze the bag/muslin or press down on the cooked fruit or scrape off any fruit mash on the outside of the bag - this will change the outcome from a clear jelly to a cloudy one. Discard the fruit pulp, stalks and seeds.
- Assess the weight of the collected juice. Then work out the sugar amount - for every 1 litre of juice, add 650g of sugar.
- Add the juice and the sugar to the pan and heat slowly, stirring to make sure that all of the sugar dissolves.Once the sugar is dissolved, turn up the heat and bring the mixture to a boil and prepare to start testing for the set of the jelly. NOTE: This may be as quick as 5-8 minutes so be ready!
- Either use the plate from the freezer for the Wrinkle test and/or the sugar thermometer aiming to reach a temperature of 105 degrees Celcius(220F).Once the setting point has been reached, remove the pan from the heat and let it stand briefly before ladling the jelly into the jars using the jam funnel.
- Clean off the rims of the jars with a damp kitchen towel and seal them with lids. Leave to cool for 24 hours at room temperature before labelling and preparing for storage. The jelly will continue to thicken as it cools.
- The jelly will store for 8-12 months in a cool dark place; and must be refrigerated once opened - where it may keep for a few weeks.
Notes
TIPS for making red-currant jelly
1. Pick/buy the red currants when they are ripe - look for plump, red berries that are slightly soft to the touch. Avoid any that have started to shrivel or have been eaten by insects. 2. Wash the currants gently in cold water and then drain them well. You don't have to strip the berries from their stems as these will be strained out ahead of the second cooking, and the stems will add some pectin to support the set of the jelly. 3. Dampen the jelly bag or muslin ahead of adding the cooked fruit to facilitate the draining process. 4. Do not squeeze the bag/muslin or press down on the cooked fruit or scrape off any fruit mash on the outside of the bag - this will change the outcome from a clear jelly to a cloudy one. 5. If you want to add a sprig of rosemary to the finished jelly, boil some water in a small pot and blanch a sprig or 2 (depending on how many jars you make and if you want one for each jar) for around 30 seconds only. Once blanched transfer the rosemary sprigs to a bowl of iced water for a minute then set aside to dry on some clean kitchen paper until you are ladling the jelly. Once the jar is filled (with headspace allowed), carefully stick in the sprig of rosemary and use the bag of a spoon to gently submerge it completely in the jelly. 6. Before the final boil, use a clean spoon and taste the mixture to determine if you want to add a bit more sugar - redcurrants can be very tart! If however, you feel that it is too sweet, you can add some lemon juice for brightness and tartness. Be aware that the addition of lemon juice may cause an even faster set to occur!! 7. If you do not have enough time to carry on the second boil soon after it is done, store the drained juice in a covered clean jug in the fridge for a couple of days until you can finish this creation.Personalise the flavour of this red currant jelly
There are many ways to personalise the flavour of redcurrant jelly. By adding different herbs and spices, you can create a unique taste that is perfect for your palate.- Add a teaspoon of cinnamon for a festive flavour.
- For a spicy kick, add a pinch of cayenne pepper or chilli flakes
- Add in another berry - strawberry, blackberry etc
- If you prefer a sweeter jelly, add a tablespoon of honey.
- Carefully(to avoid spitting) you can add 1/3-1/4 cup of Port or Kirsh to the mixture towards the end of the boiling stage, once the set has been achieved.
Some of the many ways to use this jelly:
Redcurrant jelly is a delicious, versatile condiment that can be used in a variety of ways.1. A glaze for roast meats
Red currant jelly makes an excellent glaze for poultry, pork, and lamb. Simply brush it on before cooking and enjoy the added flavour and shine.2. In a vinaigrette:
This jelly can add a touch of sweetness and tanginess to any salad dressing. Simply whisk it together with vinegar and oil, and season to taste.3. Serve up as a yummy dip:
Redcurrant jelly makes an excellent dip for fresh fruit or chips and crackers. Just stir up with a bit of water to thin it and heat to blend together then cool and enjoy! It is also a star served with cheese.4. Customise some cocktails:
A redcurrant jelly can add depth of flavour to any number of cocktails, from martinis to Margaritas.5. A star at the breakfast table:
This flavoursome jelly is a delicious addition to any morning breakfast routine. Simply spread it on toast or bagels for a quick and easy snack. It is also a great way to add sweetness and flavour to plain yoghurt. Simply stir it in, or use it as a topping for extra texture and sparkling taste.6. Elevate your ice cream dessert:
Red currant jelly makes a delicious topping for ice cream or frozen yoghurt. The sweet-tart taste is the perfect complement to the rich creaminess of these desserts.7. A condiment and/or an added ingredient
Add a spoonful or two to winter stews, steamed vegetables or sauces. Or serve alongside roast meats, particularly game.Nutrition
Calories: 4411kcalCarbohydrates: 1134gProtein: 14gFat: 5gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.3gSodium: 20mgPotassium: 2772mgFiber: 43gSugar: 1072gVitamin A: 426IUVitamin C: 410mgCalcium: 343mgIron: 11mg
Nutritional Disclaimer
All nutritional information is an estimate only, based on third-party calculations derived from an online nutritional calculator, Spoonacular API. The data provided is a courtesy and should not be considered a guarantee or fact. Each recipe and nutritional value will vary depending on the ingredients and brands you use, your measuring methods and portion sizes. For accurate results, we recommend that you calculate the nutritional information yourself, using a preferred nutritional calculator or advice from a nutritionist, based on your ingredients and individual processes.
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