Redcurrant jelly

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Anastasia

Not exact

I really do not have quantities for water & fruit.
What I do is put the fruit in my pan , then just cover with water .
The first part of making jelly is not an exact science, too much water , it will take longer to set As the juice will be thinner.

Just make sure that you have enough water to cover the fruit , but not have the fruit swimming.
Perhaps there are people in here who measure exactly , I don't .
It is better to have a little too much water rather than too little.


I have a,ways used a pound of sugar to a pint of juice .

If you have a fruit that is low in pectin , add the juice of a lemon for each couple pound of fruit , then chop the lemon up & add to the other fruit to boil.

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Welshcookie

Blackcurrants

As you have found Tom, blackcurrants need to be cooked before you attempt to put them through a sieve or jelly-bag. As do gooseberries, sloes, damsons, rowans, etc, etc.

Very soft fruit like strawberries and raspberries will go through a sieve without cooking, but I would prefer them as jam.

The skins of fruit harden if you cook them with sugar.

Redcurrant jelly is such a good setter (pectin-rich) it can take more sugar than the standard 1lb to 1 pint of juice.

Some fruit are pectin-poor and are usually combined with a pectin-rich fruit.

If you are not experienced in preserving you might find a dedicated book invaluable. I'm sure it is all on the web, but being old-fashioned I like to refer to a book!

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Tompeters

Redcurrant jelly

Thank you, Ana' and WC :)

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Rasdora

JELLY

Thanks for the info Anastasia, I thought that was probably the case but just wanted to be sure.

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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

Different

The fact that we all do things differently is a good thing.
My way works for me , but not necessarily for anyone or everyone else.

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Welshcookie

Quick bramble jelly

Anastasia, have you read the method for Quick Bramble Jelly, on the site?

I have to say I'll stick to my tried and tested method.

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Anastasia

Bramble jelly

Just read the recipe Welshcookie , must say I will still do it my way , I would never change a tried & tested recipe.

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Anna Bartlett

Redcurrant jelly

Well I tipped it all back into the pan and boiled it up again.

Tried the temperature test (thermometer) and it was very quickly at Jam (105 degrees) BUT it looked a bit runny still.

I did the crinkle test which it failed so I carried on boiling for a few more minutes, and then bottled. 2 and a half jars was now one and a half.

Not sure what the drip test is?

Anyway I now have some very treacly redcurrant jam - not jelly. But it's just spreadable and tastes lovely.

I'll know for next year - I did have a feeling it was odd adding the sugar before straining.

Thanks for all the advice.

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Welshcookie

Setting point

Anna, I'm sorry I didn't see your post as I have been away.
The drip test. Take up some of the liquid on a wooden spoon. Tip the liquid off the spoon over the saucepan. As the liquid falls it will set in flakes or blobs as it runs off the edge of the spoon. Try it and you'll see what I mean. It's a good indication of setting point.

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Anna Bartlett

Redcurrant Jelly

Thanks, I'll try that next time.

 
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