How To make Red Currant Jelly
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
How To Cook the Jam from RED CURRANT - RED CURRANT JELLY DIY by Marie Delicious
❤How To Cook the Jam from RED CURRANT - RED CURRANT JELLY DIY by Marie Delicious❤
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How to Quickly and Deliciously Prepare Red Currant Jelly? You will find the answer in this video! I don’t know any simpler recipe! Currant Jam for the winter can be made in 15 minutes! I'm sure you will like this red currant recipe as much as I do! Bon Appetit!
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❀ Recipe for making currant jam❀
☑ Red currant 1kg.
☑ Sugar 1 kg.
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*** IMPORTANT! ***
1. The ratio of sugar and berries - 1: 1 (1 kg. Sugar and 1 kg. Berries)
2. During cooking, it is important to heat up quickly over high heat and cook for 8-10 minutes. No more! Or the Pectin in the current will be destroyed!
3. Cook berries only not in large volumes (up to 2 kg.)
4. When cooking on an induction hob, the jelly will not work!
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#jelly #jam #currantjam #jam #berryjam #recipejelly #currantjelly # preparation for winter season # savory #europeandishes #mariedelicious
Red Currant Jam | Easy Recipe
Wash the currants and remove them from their stems
Add 1kg of sugar to every 2kg of currant
Stand until the juice is released (1 hour)
Cook over medium-high heat, stirring until the sugar is completely dissolved
Sterilize clean cans in a water bath
Grind partially with a blender
Once the mixture is at a rolling boil, let it boil for 15 minutes undisturbed
Ladle the jam into clean jars
Screw on the lids firmly
Turn the jars upside down and let cool completely under a warm cloth
Irga (Amelanchier) Jam | VERY HELPFUL -
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Black Currant Jam | 5 MINUTES BOIL | Healthy Recipe -
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#currant #jam
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.
How to make Red Currant Jelly
Homemade Red Currant Jelly with only 3 ingredients and without pectin.
Red Currant (or redcurrants) are ruby red sour berries. There are other currant varieties too such as the white and black currants but the red ones stand out because of the color and tartness. The best way to enjoy red currants is to preserve them and they keep really well thanks to the natural acids in the berry. I primarily turn my hand-picked red currants into a super delicious red currant jelly. The recipe is easy and straightforward, you can make your own batch of homemade red currant from scratch. Just follow my process shots to make it step by step.
00:00 - Cook Red Currants with Water to extract Juice
00:21 - Strain and Combine Red Currant Juice with Sugar in a large Pot
00:45 - Cook Down until Set
00:58 - Fill Jars and Store
Ingredients
1.1 pound Red Currants
3½ cups Water
2.2 pounds Sugar *see notes
Written RECIPE ---
How to make redcurrant jelly
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.
Red currant jelly
Red currants contain the substance pectin, which makes them perfect for jams, juices and jellies.
Red currants are originally a wild berry, native to northern and eastern Europe, but are best known as the cultivated currants found today throughout Europe, North America and part of Asia.
Red currants have been an established part of Scandinavian cuisine since the 17th century. Red currants can be eaten as they are, or as a dessert with sugar, custard, ice cream or milk. They are also delicious as pie or cake fillings, either alone or with other berries.
Currants can be frozen.
We encourage you to find recipes that are used in your geographical area or within your family, and tell us all about it.
For our recipe for red currant jelly, you would need:
1kg red currant
2-3dl water
800-900g of sugar per liter of currant juice
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Lastolite Reflector
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Recipe
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