Red currants For each quart of berries: Pared rind of 1/2 lemon 2 Cloves Water Sugar Pick any stalks and leaves from the berries, wash them and put into a pan and barely cover with water. Add lemon and cloves. Simmer the fruit to a pulp. Put the pulp into a muslin cloth, over a large bowl and let the liquid to drip into the pan. Measure the juice produced and add 2 1/4 cups of sugar for every 2 1/2 cups of red currant juice. Boil until the setting point is reached, then pour into small pots and seal.
How To make Red Currant Jelly's Videos
Fresh Red Currant Sauce for Meat and Fish
Red currant sauce. Perfect for meat, fish. Perfect sauce for venison and duck.Christmas sauce recipe #redcurrantsauce #sauceforduck #sauceformeat
Ingredients: currants 250-300 g / 10 oz water 50g / 1.75 oz grapefruit ½ pc grapefruit zest salt sugar pepper
put currants in a saucepan salt, pepper add zest and grapefruit juice bring to a boil reduce the heat and let simmer for 10 minutes strain the sauce through a fine mesh strainer pour the sauce back into the saucepan add sugar simmer until thick
Bon Appetit!
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Making Homemade Redcurrant Jelly | Simple and Easy Recipe
In this video, I show you a super simple way to make homemade redcurrant jelly. The best way to preserve your redcurrant crop all year round!
Redcurrant Jelly
Equal quantities of Redcurrants Caster Sugar
1. Pick the redcurrants from the stalks and then weigh them. Weigh out the exact same amount of sugar.
2. Place the redcurrants and sugar into a large saucepan and place over medium heat. Continuously stir and bring to a boil.
3. Once boiling, set a timer for exactly 8 minutes. Leave to boil for the full 8 minutes or until the mixture reaches a temperature of 105°C on a sugar thermometer.
4. Skim any foam from the surface that may have formed during the cooking using a spoon or slotted spoon.
5. Next, pass the mixture through a fine sieve. Do not press the currants through, allow the jelly to drip through naturally.
6. Pour into a sterilised jar and seal with a lid tightly. Store at room temperature unopened for up to 1 year. Once open, store in the fridge for up to 4 weeks.
Making Homemade Redcurrant Jelly | Simple and Easy Recipe
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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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We had a good crop of redcurrants so used them to make redcurrant jelly. In this video I show you how to make this preserve. For more information go to self-sufficientinsuburbia.blogspot.com.
Perfect Redcurrant Jelly - jewel clear and delicious
Here we cover a foolproof redcurrant jelly recipe that is delicious but still very simple to make.
Perfect with lamb, venison, cheese or just on toast.
Music credits: Artist = Earth Tree Healing Composer = Claudine West Website =
Making Fresh Red Currant Jelly (Step by Step)
Homesteaders live by the season and this season's Red Currants are ripe!