I keep experimenting using the various recipes and techniques, which I learned at the Summer preserves course using the different fruits, which I can get access to from gardens of friends and colleagues.
At this course we were making a jelly from red and black currant, so I decided to make a version based on white currants, which were in the garden of my good friends in Horsens. I did not make any changes in the recipe, however based on my experience in my own kitchen I would recommend you all ready to look for the setting of the gel after 2 minutes cooking, as my jelly started to gel, when I poured into the glasses.
If you work with smaller portion of jelly, when you should not stir the jelly during the cooking of the jelly mixture as this can give problems with too many air bobbles in the final jelly.
White currant jelly: 3-4 glasses
- 800 g white currant - washed and cleaned, the stalks removed
- 345 g black currant - washed & cleaned, the stalks removed
- 540 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 2 minute as starting point, as I was surprised by very fast gelling as I poured the jelly into the glass.
- Test for a set after 2 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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