Redcurrant jelly

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Anna Bartlett

Redcurrant jelly

I had a go at making Delia's redcurrant jelly yesterday BUT it looks more like a thick sauce than a jelly. Where did I go wrong? Tastes lovely.

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Lindsey, Food Editor

Redcurrant Jelly

Hello Anne,

It sounds like it was a little under boiled if it hasn’t quite set but it will still be good for flavouring gravy and making Cumberland Sauce or Redcurrant and Mint Sauce.

http://www.deliaonline.com/recipes/cuisine/european/english/cumberland-sauce.html

http://www.deliaonline.com/recipes/cuisine/european/english/leg-of-lamb-baked-in-foil-with-butter-and-herbs-with-redcurrant-orange-and-mint-sauce.html

Best wishes

Lindsey

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Welshcookie

Red currant jelly

Lindsey, perhaps you will look at my post on the other thread.

Sadly Delia's recipe is not correct. No wonder people are having problems.

Such a pity as redcurrants make the best jelly there is.

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Anna Bartlett

Redcurrant jelly

I suppose I could always pop it back into the pan and boil it up again. How would I know when it's ready?

Thanks.

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Welshcookie

Redcurrant jelly

Apply the three tests.

Temperature

Wrinkle test

Drip test

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Lindsey, Food Editor

Redcurrant Jelly

I have read all of your posts and will tell Delia all about them.
Thank you
Lindsey

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Welshcookie

Red currant jelly

Thank you.

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Anna Bartlett

Redcurrant jelly

Thank you - what do you think the problem is? Is there a step missing?

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Welshcookie

Redcurrant jelly

Yes, the method is incorrect. To make jelly the fruit must be boiled without sugar to release the juice. The fruit and juice must be strained through a sieve if you don't mind a jelly without absolute clarity, or through a jelly bag (without squeezing) if you want an absolutely clear jelly.

Measure the juice and to every pint add 1 and a quarter pounds of sugar (for redcurrant). Dissolve the sugar. Bring to the boil and setting point. It will be very quick for redcurrant as it is a good setter. Pour quickly into prepared jars or it will set in the pan.

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Anastasia

Spot on

You are spot on Welshcookie.
I made some last week.

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Welshcookie

Redcurrant Jelly

Thank you Anastasia, I was beginning to think I had somehow got it wrong.

I am just so sad for the people who follow Delia's recipe and waste their crop of redcurrants, let alone the sugar, energy and time.

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Anastasia

No sugar

Fruit is always cooked first , allow to drip , then measure the liquid , that is how you know how much sugar to use

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Tompeters

Redcurrant jelly


" Yes, the method is incorrect. To make jelly the fruit must be boiled without sugar to release the juice. "

Is that just redcurrants, or would I be better cooking blackcurrants without sugar? Any other fruit it applies to?

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Anastasia

Jelly

This is my tried & tested way to make Jelly.



I have done cooking apples yesterday , so this is my way done in stages.
I cut the apples in pieces , no need to peel or core.
Add water .
I brought the fruit to the boil , then allowed to simmer very slowly for around half an hour..
I then use a potato masher , & gently mash the fruit.

I then pour it into a jelly bag & allow it to drip overnight.
Never touch the bag once the contents have been added, this will result in a cloudy jelly.

Today I measured the juice & for very pint of juice I add 1 pound of sugar.
Today I am making mint jelly so will add the mint when setting point has been reached, also a few drops of green colour.


Last week I made some apple jelly with cinnamon.
Add the cinnamon when the fruit is cooking .
The amount of sugar for jelly of any kind can not be decided until you know how much Juice you have.


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Rasdora

JELLY

I would like to make some jellies, could you please indicate the amounts of fruit and water you use in stage 1. Thanks

 
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