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
- 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.
- Mash the content of the pan, so the fruit breaks.
- Place a jelly bag suspended over a large bowl.
- Pour the mashed fruit/water into the jelly bag.
- Leave until, the bag has stopped dripping. Alternative night over.
- Prepared the jelly glasses. I add boiling water to the glasses, while other will heat the glasses in the oven at 120 minutes.
- Measure the amount of fruit juice and weight out 450 g sugar per 600 ml juice.
- Pour the fruit into large cooking pan and heat up the juice to the boil.
- Add in the (pre-heasted) sugar, Stir until the sugar is dissolved.
- Bring the jelly mixture to a rolling boil (the jelly mixture has a lot of boiling foam on top).
- Let it boil for 4 minute as starting point.
- 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.
- 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.
- Pour the jelly into glass jars, fill the jar to the top. Again remove any scum from the surface using a tea spoon.
- Seal the jar with a lid.
- Leave the glass upright and undisturbed to set.
- Store at ambient temperature.
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