Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, redcurrent jelly. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
A simple small-batch recipe for a beautiful and tasty red currant jelly. No commercial pectin is needed for this recipe. A classic red currant jelly made from fresh currants.
Redcurrent jelly is one of the most favored of current trending meals in the world. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions every day. Redcurrent jelly is something that I have loved my entire life. They are fine and they look fantastic.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook redcurrent jelly using 3 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Redcurrent jelly:
- Get Equal weight of redcurrants and sugar
- Take Empty glass jam jars or equivalent, washed, dried and warmed in a low heat oven(120 degrees C) for 5 minutes
- Get Fine sieve, or a sieve and clean gauze to sieve
Redcurrant jelly starts with fresh-picked red currants. Ideally, they're picked fresh just before making the jam, and the stems are left on. This red currant jelly recipe is without pectin and preservatives, you can make it easily at home with the process shots in the recipe and how to + tips further below. We had a good crop of redcurrants so used them to make redcurrant jelly.
Instructions to make Redcurrent jelly:
- Wash the redcurrants, stalks and all and place in a saucepan
- Heat on a low heat so that the fruit starts to break down - about 5 minutes
- Add the sugar on top of the fruit and stir until sugar is dissolved.
- Bring the mixture to the boil and boil for approx. 10 minutes, stirring occasionally. Take care - the mixture will be very hot.
- Place a fine sieve over a bowl. If you don't have a fine sieve then place some gauze in the sieve beforehand.
- Carefully pour the redcurrants mixture into the sieve and let the jelly drip through. I used a fine sieve and a wooden spoon to squeeze the jelly out a little faster, and before it started to set.
- Carefully pour into clean, warm jam jars and seal - you can used lids, waxed paper or waxed cloth that can be tied down.
- Cool and store in a cool place
In this video I show you how to make this preserve. In this video I will be showing you an easy way to separate the Red currants from the stalks and we will make a Jelly. This red currant jelly recipe starts with a pint of current juice (or more) and sugar. I sometimes add a small amount of almond extract to switch. Redcurrant sauce, also known as redcurrant jelly, is an English condiment, consisting of redcurrants (Ribes rubrum), sugar and rosemary.
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