Red currant jelly is a versatile and delicious condiment that is often overlooked. Made from tart and tangy red currant berries, this jelly adds a burst of flavour to both sweet and savoury dishes. Whether you are spreading it on toast, using it as a glaze for meat, or incorporating it into a dessert, red currant jelly is sure to enhance your culinary creations.
Ingredients
2 lb fresh red currants
1/2 cup water
3 cups sugar
1 tsp citric acid
Directions
Place the currants into a large pot, and crush them with a potato masher or berry crusher. Add in water, and bring to a boil. Simmer for 10 minutes. Strain the fruit through a jelly or cheesecloth and measure out 4 cups of the juice.
Pour the juice into a large saucepan, and stir in the sugar. Bring to a full rolling boil, then simmer for 20-30 minutes, removing any foam that may rise to the surface.
When the jelly sets, ladle it in hot jars, flip it upside down or process it in boiling water for 10 minutes.
Related
Red Currant Jelly
Ingredients
- 2 lb fresh red currants
- ½ cup water
- 3 cups of sugar
- 1 tsp citric acid
Instructions
- Place the currants into a large pot, and crush them with a potato masher or berry crusher. Add in water, and bring to a boil. Simmer for 10 minutes. Strain the fruit through a jelly or cheesecloth and measure out 4 cups of the juice.
- Pour the juice into a large saucepan, and stir in the sugar. Bring to a full rolling boil, then simmer for 20-30 minutes, removing any foam that may rise to the surface.
- When the jelly sets, ladle it in hot jars, flip it upside down or process it in boiling water for 10 minutes.