Redcurrent jelly

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mrsmcmoyne

Redcurrent jelly

I just made Redcurrent Jelly according to Delia's recipe. I had 5lb 4ozs of berries and the same amount of sugar. It did not set!!!!! I got 8, 1lb jars. What did I do wrong? More importantly is there anything I can do about it now?

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Lindsey, Food Editor

Redcurrant Jelly

Hello mrsmcmoyne,

I think redcurrant jelly is a bit hit and miss. We make it every year and the results can vary but it sounds like yours didn’t have enough of a rolling boil, as you should have ended up with a little over 5 jars. Personally I would put it all back on to heat and once it is boiling furiously I would give it 5 minutes. Let it cool a bit and pour into warm, freshly prepared jars.

There may be some other Deliaonline members who have some experience and advise that they can offer but if not I hope that works.

Good luck.

Lindsey

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Welshcookie

Redcurrant jelly

You will have to tell us precisely what you did as redcurrant jelly is one of the best setters on the block. You usually have to be really quick before it sets in the pan!
The only thing I can suggest is that you look at a recipe in a dedicated preserving book and compare quantities and methods. My 'bible' in these matters is Home preservation of Fruit and Vegetables; it has never let me down, and it's very cheap to buy.

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Welshcookie

Redcurrant jelly

I've had a further thought. Did you apply the three tests?
Temperature.
Drip off the wooden spoon.
Wrinkle/set test.

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mrsmcmoyne

Redcurrent jelly

Thanks for your replies. No I didn't do the tests. I just followed Delia's recipe which says to boil initially about 10 minutes till its cooked. But when you're a beginner, you're not sure. I'll go back now and reboil and do the testing. Hope it works.

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Welshcookie

Redcurrant jelly

The best method of making jelly - for next time - is to strain the cooked fruit through a jelly bag, muslin, old tea-towel, old pair of tights or similar. Measure the juice and boil with sugar in the proportion 1lb sugar to 1 pint juice. (This is off the top of my head, you will have to look it up to check)

You will get in an awful, awful mess with redcurrant if you try to strain the fruit and sugar together as it will set in the bag.

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mrsmcmoyne

Redcurrent jelly

I just reboiled the jelly. TOO LONG, Jelly is now far too thick and solid. I will probably try to use it for something. The waste could nearly make me cry. I think you are right about straining the berries before adding the sugar, it was nearly impossible to strain it all the first time. I will not use Delia's recipe the next time, (next year), I have to put a note to myself in her Complete Cookery Course to remind me. I only have one redcurrent bush. Would have been loads, if everything went ok. I now see Blueberries coming, think I will buy the book you recommended. Thanks for allyour help

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Welshcookie

Fruit jellies

I have looked through my books and I can't find a single other recipe where the fruit and sugar are boiled together before straining. The fruit is always cooked on its own first, maybe with some water.

I really feel for you about the redcurrants; they are so precious and difficult to keep from the birds!

My book does say work quickly as the jelly sets quickly; but on the other hand it is a fruit where you can obtain a second extract by boiling the fruit pulp with some water and re-straining.

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Anastasia

Jelly

No need to waste the jelly, you can dilute it.
For each 3 jars of the solid jelly use 3/4 jar of apple juice .
Put the jelly in a pan , allow to melt slowly , then add the apple juice .bring to the boil , then switch off immediately .
You will need to sterilise the jars & lids again.
This should give you quite a loose jelly.

Never ever boil the fruit with the sugar for jelly .
Only add sugar after the juice has been measured .

Apple juice is the best to add to this fruit as it will not really interfere with the taste

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Anastasia

Mrsmcmoyne

If you want I can give you a foolproof recipe for jelly

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Lindsey, Food Editor

Redcurrant Jelly, message from Delia

Dear All,

This recipe first appeared in the Cookery Course in 1978 and the reason I chose it was because it was quicker and simpler.

I thought fiddling about with jelly bags and upturned stools was a bit of a sweat and this one seemed so easy.

The recipe did work very well for me though the setting quality of redcurrants does vary from season to season and the results are sometimes a bit less set.


I now have to hold my hands up and say that that as we have prolific redcurrant bushes at home my husband Michael has taken on the task on redcurrant jelly making.

He still uses the recipe and we have lovely redcurrant jelly every year.


I have asked him for his comments. He follows the recipe exactly except he feels it sometimes needs longer boiling and now that Lakeland sell jelly bags with little stands, he prefers this to the muslin and the sieve.

I really want to apologise to anyone if I have let him or her down but I can only conclude that some other ideas that have been posted might suit some people better.

But once again I apologise if I have caused any disappointment.

But thank you for supporting Delia online

Love to everyone

Delia

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Anastasia

Deleted

I did reply but it seems my post has been deleted .

Why?

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Lindsey, Food Editor

Not Deleted

That’s not correct actually. You posted your comment on the Ask Lindsey forum and if you look you will see that it is still there.

I posted Delia’s message on both forums so that everyone who had posted comments on either trail could read it.

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Anastasia

My apologies

My sincere apologies.

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maggie-

Foolproof recipe

Dear Anastasia

I would be very interested in your foolproof recipe.I am a beginner. I love redcurrants with turkey. Our lovely neighbour who grows his own has lots of berries ripening, we help him with the digging over and general maintenance. We're learning but he's the expert grower.

 
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