July 27, 2019

All currant jelly

After making a new portion of this red & black currant jelly I got the idea to make an all currant jelly version, as I have access to black, red and white currants from the gardens of both a work colleagues and the garden of my good friends in Horsens. Perhaps you could also refer to this jelly as a tricolour jelly as the berries have the colour of white, red and black ? Well the final colour is that of very dark red, so to make a true tricolour jelly you would have to made three jelly mixture, which is cook on their own and filled own by own after the cooling of the last portion. And this is too much work in my opinion. Let me know, if you try this approach at your kitchen.

And yes, this version of currant jelly could also be used as flavour booster in the sauce for the duck/goose typical served for Christmas here in Denmark. The jelly on it's own is also a great item for serve together with duck/goose and game in general.

So you can say, that I continue my Christmas preparations, while Denmark is covered in sun and heat, so being very fare away from a cold and rainy Christmas time !!!

All currant jelly: 6-8 glasses
  • 700 g red currant - washed and cleaned, the stalks removed
  • 300 g white 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 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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