24th June 2015 - Redcurrants

Today I picked 2lbs/1kg of red currants from the allotment, so todays project is Red Currant Jelly amongst other things!  I have already prized the little red jewels off the stems with a fork, probably the most easy way of doing things.  It doesn't matter if you leave the littler stalks on, so believe me I wasn't faffing about with them!

I own an amazing book all about different preserves from air drying apples to home smoking fish etc.  And found an easy recipe for redcurrant jelly, so cracked on with that.  I halved the original recipe as I really wanted to use the other 1lb or redcurrants for something else.

So I plonked half of my bounty into a saucepan with a little water (just enought to cover the bottom of the pan) then promptly added the sugar - what a mistaker to maker!  In my eagerness to cook up an amazing batch or perfect jelly, I forgot the #1 Rule - READ THE RECIPE PROPERLY!

Therefore, lets wing it I thought, how bad can it be?!  Like I have said in a previous post, even I can totally mess up a perfectly composed recipe - so this is proof!  So, it's got two chances, you live, you learn eh?!

Redcurrant Jelly (this is the recipe I used which produced enough jelly to fill 2 old dijon mustard jars)

NB - Please read properly - don't be a numpty like me!

1lb/450g Redcurrants (with the stalks on)
1lb/450g Sugar

Add the redcurrants to about 300ml of water in a saucepan, and bring to the boil, turn the heat down and simmer for about 10 minutes or until the currants are soft, use a potato masher to mash the currants to extract all the juice.

Tip the pulp into a sieve lined with muslin (or like me just a random piece of old, clean cloth).  Leave to strain for several hours or overnight (or if you are totally impatient - like me - just give a good ol' squeeze, until you think "yep that's enough")

 

Measure the strained juice you have and calculate the amount of sugar you require (1lb/450g per 600ml/1 pint of juice)  As I have previously mentioned I didn't actually get past point 1 before I'd chucked the lot in!  Pour the juice and sugar into a saucepan and stir until all the sugar has dissolved.

 
Bring to the boil and cook on a rolling boil for about 10-20 minutes until setting point has been achieved.  I would start testing after about 7 minutes as the pectin content in the currants is quite high.  And I did the old plate and finger test - where you put a teaspoon of jelly on a plate allow to cool for a minute or so then push it with your finger - if it wrinkles its done.




Pot up into sterilised jars, seal and store in a cool dark place.

A really cool way to sterilise jars if you are antsy like me is to add a little water to the jar and slam in the microwave until bubbling - hey presto - sterilised jars.  Obviously don't put in the lids that would be really stupid, putting it mildly.

 


Redcurrant Cordial    This made one 500ml bottle and a little left over.

1lb/450g Redcurrants
12oz/350g Caster Sugar
1tsp Citric Acid

Same applies as above pretty much, although you simmer the fruit for about 5 minutes, whilst mashing.  Strain. Calculate juice to sugar (12oz/350g required for each 16fl oz/500ml of juice) add the sugar and citric acid to the juice and stir until dissolved.  Bottle - sterilised of course.

You can store in the fridge if you want to drink straight away, or, as it happens this is freezable also.

Happy trails, love Melissa x

PS the cordial tastes awesome in a drop of cider :)