July 22, 2018

Red & black currant jelly

The Summer preserves course started by making a jelly of red and black currant. These two fruits are very rich in pectin by nature, so a jelly can be created by having enough sugar inside.

It is the first time, that I have made a jelly by myself, but for sure it is not the last time I will make jelly.

According to the tutor at the course Vivien Lloyd, the ratio between red & black currant should not be 50:50, as the black currant is too dominant in flavour.

Red & black currant jelly: 8-10 glasses
  • 1 kg red currant - washed and cleaned, the stalks removed
  • 345 g black currant - washed & cleaned, the stalks removed
  • 900 ml water
  • 450 g sugar per 600 ml juice
  1. Place the fruit and water in large cooking pan. Bring to the boil. Reduce the heat, and let the fruit simmer gently for 20 minutes.
  2. Mash the content of the pan, so the fruit breaks.
  3. Place a jelly bag suspended over a large bowl.
  4. Pour the mashed fruit/water into the jelly bag.
  5. Leave until, the bag has stopped dripping. Alternative night over.
  6. Prepared the jelly glasses. I add boiling water to the glasses, while other will heat the glasses in the oven at 120 minutes.
  7. Measure the amount of fruit juice and weight out 450 g sugar per 600 ml juice.
  8. Pour the fruit into large cooking pan and heat up the juice to the boil.
  9. Add in the (pre-heasted) sugar, Stir until the sugar is dissolved.
  10. Bring the jelly mixture to a rolling boil (the jelly mixture has a lot of boiling foam on top).
  11. Let it boil for 4 minute as starting point.
  12. Test for a set after 4 minutes using the flake test (how the jelly is dripping from the cooking spoon). This is tricky, otherwise set, if the temperature is 104'C.
  13. When the the texture is right, remove the cooking pan from the heat. Start right away to remove any scum from the surface of the jelly, using a large metal spoon.
  14. Pour the jelly into glass jars, fill the jar to the top. Again remove any scum from the surface using a tea spoon.
  15. Seal the jar with a lid.
  16. Leave the glass upright and undisturbed to set.
  17. Store at ambient temperature. 

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