3 lb Currants Sugar Wash and stem currants. Cover with water. Cook slowly until tender. Drain through jelly bag. Use 3/4 cup sugar for each cup juice. Boil rapidly until jelly sheets from spoon. The Household Searchlight
How To make Currant Jelly's Videos
Black Currant Jelly From My Bushes!
How to make and can red currant jelly
In this video I show you how to make red currant jelly using just three ingredients; water, sugar and red currants. You can make this jelly without taking the stems off the currants but I usually do. Watch this video to get tips on how to achieve a gel point quickly and how to determine when your jelly is ready to can. Get the recipe at
Note: In the video I say to warm the sugar before adding it to the juice. Warm the sugar in a preheated oven at 225 degrees Fahrenheit.
Black Currant Jelly
Written recipe:
Music: Midday Dance Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0
How to make Blackcurrant Jam.
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Ingredients: - Blackcurrent - Sugar - Water
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Red Currant Jelly
Aggie shows how she makes red currant jelly from the new home grown berries.
How to make Red Currant Jelly ( Easy Recipe )
In this video I will be showing you an easy way to separate the Red currants from the stalks and we will make a Jelly. For a printable recipe card visit my blog post
Ingredients:
500gm of Redcurrants after washing 350 - 400 gm of caster sugar 1 tsp of lemon juice ( or 1/2 tsp of citric acid) 100 ml of water
Method:
Mix all the ingredients into a heavy bottom pot and set it on medium heat.
After all the sugar has melted the fruit will start cooking.
Strain the juice from the berries and stalks and cook for about 10 min.
After about 10 min. or so it starts thickening.
Reduce the heat.
Keep stiring to avoid burning and to attain an even consistency.
How to test if its ready for bottling?
Add a few drops to a plate and tilt the plate slightly. Repeat the process till the it reaches a jelly like consistency. Now its ready for bottling.
Switch off the heat. And set all the sterilised jars on a tea towel.
This will help in preventing the jam jars from cracking while filling the hot jelly.
Fill the jars to the brim and close the lid tightly.
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