Jams
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Red Currant Jelly

I love all the jams I make but this one has got to be right up there as one of the best performers. The tangy sweetness makes this jelly a hit. Better still it has a beautiful ruby-rich colour. Not only is red currant jam delicious spread on butter and sourdough bread it is also a great accompaniment to meaty stews and roasts in the autumn or long winter months. Many recipes call for the berries to be stewed together with the stalks until they have softened. I find that the stalks add an extra dimension to the flavour of the final jelly which I’m not a big fan of. Instead I remove the ruby-red berries from the stem and  press the tiny berries through a food mill without cooking them. The raw juice is then boiled for only one minute. Really worth a try.

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Ingredients

1 kg of red currants removed from the stem will make approx. three , 300ml jars.

1 kg of fresh red currants (July),

200 ml of water,

300 gr of light cane sugar or honey,

Pectin and citric acid added according to instructions on the leaflet. Marmello 1 or Pomona Universal Pectin.

Directions

Pull the currants off the stem.

Before placing them in the food mill crush them lightly with a potato masher to help release the juices and make it easier to squeeze through the food mill.

Add the 200 ml of water to the fresh, raw juice and bring  to the boil.

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Mix the pectin, citric acid and sugar in a baking tray and heat up in the oven for five minutes. If using honey heat the powdered pectin and citric acid in a pot.

Add the sugar or honey and pectin to the red currant juice the moment it reaches a rolling boil and stir in until all the sugar is dispersed. Leave the sweetened juice to come to a rolling boil.

Once it has reached a rolling boil leave it to boil for one minute.

Take off the heat and gently skim off the foam with a ladle.

Pot the hot jam into the steralised jars following the instructions you’ll find in this post.

Do not worry if the jam is still liquid – it will begin to set as the jam cools.

Label the jars and eat straight away or put in storage for up to twelve months.

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2 Comments

  1. Pingback: Roast wild boar on a bed of mashed swede and traditional red cabbage | Master in the Kitchen

  2. Pingback: Roasted haunch of venison | Master in the Kitchen

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