How To make Cassis Jelly
INGREDIENTS: 3 c Fresh currant juice, or
-fresh cranberry-apple Juice, or fine quality -commercially canned Unprocessed juice, strained 1 c Cassis
2 tb Lemon juice
3 1/4 c Sugar
3 oz Liquid pectin (1/2 bottle)
Servings: makes 4 - 1/2 pint jars Notes: A perfect garnish for poultry and game. A gourmet replacement in all desserts, sauces, or glazes calling for currant jelly. DIRECTIONS: Place fruit juice, cassis, lemon juice, and sugar in heavy saucepan over high heat. Bring to a boil, stirring constantly. Add liquid pectin and, stirring constantly, cook until mixture comes to a full, rolling boil. Boil for 1 minute. Remove from heat and skim off foam with metal spoon. Immediately pour into hot sterilized jars and vacuum seal (hot water bath method, or can be refrigerated up to 6 weeks). Source: Gourmet Preserves by Judith Choate, ISBN# 1-55584-038-8 From: Sallie Austin
How To make Cassis Jelly's Videos
Mulled Wine Jelly (Adults Only!) | Smith & Sinclair
You've probably tried Mulled Wine before, but how about Mulled Wine Jelly? Now's your chance! Smith & Sinclair - the cocktail confectioners - are here with an alcoholic, adults only recipe for this wobbly, delicious Christmas treat.
Give our Mulled Wine Jelly a go and let us know what you think!
You will need: red wine, sugar, gelatine leaves, cinnamon, nutmeg, cloves, cardamom, an orange and some brandy-soaked cranberries.
Links from the video:
Bobbing For Apples |
Even More Christmas Drinks! |
--
Jamie Oliver's Drinks Tube:
Subscribe to Drinks Tube:
Twitter:
Facebook:
Instagram:
More great recipes:
#DrinksTube
x
Have fun and please drink responsibly.
White Currant Jam Recipe
The recipe here:
White currant jam sets easily and tastes indulgently sweet. It is a great way of enjoying a bumper crop of white currants (or red currants & blackcurrants).
Music: First Day of Summer by Crescent Music. License obtained from Premium Beat.
Blackcurrant Jam | How to make homemade Jam | Kravings
My jam making history is an old one! In 2011 I appeared on the show Come Dine With Me Canada that actually taped in 2010 - my new friend Graham gave us each a jar of Blackcurrant jam to take home. I couldn't help but notice that I had the same berry bush that he had. A year or so I saw the fruit but had no idea that they were blackcurrants! That year, I rallied the troops aka my Mom and make jam for the first time.
Here are the ingredients and steps to make this recipe!
Blackcurrant Jam
5 cups Blackcurrants
4 cups Sugar
57 gms Pectin
Wash and clean the blackcurrants
Add this to a pot with the sugar and allow the sugar to melt
Stir at intervals for about 15 mins
Switch off the heat and allow the mixture to cool
Process the cooled mixture and add back into the pot
Add the pectin and mix and bring to a rolling boil for one minute
Pour into sterilized jars and cool
Bookmark the recipe on my blog -
LET'S GET SOCIAL
Snapchat: KravingsFA
I’m a passionate home cook who loves a food adventure. From traditional tried and true recipes to brand new ones, I’ll make it easy for you to follow and replicate in your own kitchen.
I've appeared on Come Dine With Me Canada, Recipe to Riches and Jamie Oliver's Pressure Cooker. Let’s connect, follow me on my social channels
Equipment: I use a Canon 80 D & 70 D
Check out all the tools I use here
I have new videos every week - Please SUBSCRIBE so you don't miss any of the action!
Download my Roku app -
This video is part of a playlist:
Music courtesy of Jingle Punks
How to Make Sweet Blackcurrant Jam/Cooking Week - 008
After picking over 16pounds of blackcurrants we needed to find something to do with them, this helped use up at least 4pounds, the rest goes into freezing. Jam making is such a simple process and learn how to make it in under 4 minutes!
Subscribe to my Newsletter here:
How To Make Summer Fruit Jelly | Waitrose
This simple fruit jelly recipe is a perfect fruity pudding for summer.
Prepare 20 minutes, plus cooling and setting
Cook 10 minutes
Serves 6
8 sheets Costa Leaf Gelatine
1kg mixed fresh summer fruits (such as strawberries, raspberries, blackcurrants, redcurrants and blackberries)
6 whole star anise
2 tbsp lemon juice
225g caster sugar
Pouring cream or clotted cream, to serve
1 Place the gelatine in a bowl of cold water and leave to soften. Meanwhile, put the fruits in a saucepan, halving the strawberries if large (don't bother to hull or string the fruits as they will be strained after cooking). Add the star anise, lemon juice, sugar and 300ml water. Bring just to the boil then reduce the heat, cover with a lid and simmer gently for about 10 minutes until the fruits are mushy. Put a fine gauge sieve over a bowl, then press the fruit mixture through with the back of a spoon to extract all the juice. Discard the pulp.
2 Lift the softened gelatine out of the water, lower into the hot fruit mixture and stir for a few seconds until dissolved. Leave until cool and beginning to thicken slightly.
3 Pour the jelly into a mould with a capacity of about 800-900ml (or use individual jelly moulds). Chill for at least 5 hours or overnight until set.
4 Fill a large heatproof bowl with very hot water, lower the jelly mould into it and leave for a few seconds. Lift out, rest a flat serving plate on top and invert. Shake the mould until you feel the jelly loosening, then lift away the mould. (You might need to re-dip the mould several times; metal and plastic moulds will be quicker to loosen than glass or ceramic.Take care not to dip them for too long or the jelly will melt.) Serve with pouring cream or clotted cream.
Nutrition per serving 269kcals/4.9g protein/49.1g carbohydrate/49.1g sugars/5.9g fat/3.7g saturated fat/4.4g fibre/0.1g salt
Full recipe |
__
Follow us:
Twitter |
Facebook |
Instagram |
Pinterest |
More great recipes, ideas and groceries |
Subscribe to our channel for new videos every week
citrus jellies. super refreshing ???????? recipe?