Redcurrant Jelly          Veg   CD   ACC

Vegetarian  Fruit  Cold  Accompaniment  Preserve  Preserves  Preserving  

Ingredients

1.8kg/4lb Redcurrants
600ml/20fl.oz. Water
Sugar (see instructions)

Instructions

1. Place the redcurrants and water in a large saucepan, bring to the boil, then simmer gently until the fruit is soft, stirring from time to time to prevent sticking.

2.  Spoon the redcurrant mixture into a jelly bag or cloth attached to the legs of an upturned stool, and leave to strain into a large bowl for at least 12 hours. Do not squeeze.

4. Prepare the jars (see notes below)

5. Discard the pulp remaining in the jelly bag. Measure the liquid in the bowl and return it to a saucepan together with 450g/1 lb of  sugar for each 600ml/20 fl.oz. of liquid.

6. Heat gently, stirring, until the sugar has dissolved, then raise the heat boil rapidly for about 10 minutes.

7. Remove from the heat and test for a set (see notes below) .

8. Skim the surface with a slotted spoon, allow to cool slightly then ladle into warm jars, cover, seal and label (see notes below).

Serve with Lamb

Notes:    see also General preparations

Jars - Use jars which are free from cracks, chips or flaws – the best sizes to use are 450g/1lb although 1kg/2lb jars can be successfully used for pickling fruit.  Prepare the jars by washing well in warm soapy water and rinsing thoroughly. Dry the jars in a cool oven (140C, 275F, Gas Mark 1).  Fill whilst still warm to prevent the jars from cracking when the hot filling is added.

Testing for a set – Remove the pan of jam from the heat. Drop a teaspoonful of jam onto a cold saucer. Allow it to cool then gently push your finger through the jam.  If it wrinkles a satisfactory set has been achieved. If it doesn’t, return the saucepan to the heat and continue to boil for a few more minutes then test again. Repeat as necessary.

Filling the jars –  Fill  to the top then wipe the rims of the jar with a damp cloth. Immediately cover with a waxed disc whilst still hot (wax side down). Allow to cool then cover with cellophane,  securing with a rubber band. For long term storage secure the cellophane with a screw top lid.

Storage – Store in a cool dark place

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