Tag Archives: redcurrant

Redcurrant and Apple Jelly

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Redcurrant and Apple Jelly
Author: 
Recipe type: Jelly
Cuisine: British
Serves: About 4.5kg (10lb)
 
Ingredients
  • 910g (2lb) redcurrants
  • 1.4kg (3lb) cored cooking apples
  • 1l (1¾ pints) water
  • sugar
Instructions
  1. Roughly chop the apples
  2. Place the apples and redcurrants in a preserving pan.
  3. Add the water to the pan
  4. Bring to the boil and leave to simmer for an hour.
  5. Measure the volume of juice in the pan.
  6. For every 600ml (1 pint) add 450g (1lb) of sugar.
  7. Heat gently until the sugar is fully dissolved, then boil rapidly until setting point is reached.
  8. Pour into heated sterile jars
  9. Seal immediately
 

Redcurrant and Raspberry Jelly

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Redcurrant and Raspberry Jelly
Author: 
Recipe type: Jelly
Cuisine: British
 
Ingredients
  • 1kg (2lb 3oz) redcurrants
  • 1kg (2lb 3oz) raspberries
  • 1.2 litres (2 pints) water
  • sugar
Instructions
  1. Check the berries and discard any rotten fruits
  2. Place the fruit and the water in a preserving pan and cook slowly for about an hour.
  3. Transfer the pan contents to a fine muslin bag and allow to drip over a container.
  4. Leave for about an hour or until juice no longer drips from the bag. DO NOT squeeze the bag - this will force pulp through and produce a cloudy liquid.
  5. Measure the juice collected and place it in a clean preserving pan.
  6. Bring the juice to the boil.
  7. Add 500g (1lb 2oz) of sugar for every 600ml (1 pint) of juice.
  8. Keep on a medium heat and stir well until all the sugar has dissolved.
  9. Bring to a brisk boil and keep it there for about 10 minutes or until setting point is reached.
  10. Transfer to warmed and sterile jars, and seal well.
 

Redcurrant and Cherry Jam

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Redcurrant and Cherry Jam
Author: 
Recipe type: Jam
Cuisine: British
 
Ingredients
  • 1 kg (2lbs) cherries
  • 450g (1lb)redcurrants
  • 1.5 kg (3lb 5oz) sugar
  • 150 ml (1/4 pint) water
Instructions
  1. Wash the fruit.
  2. Remove stones from cherries.
  3. Top and tail the redcurrants.
  4. Place all the fruit and the water in a preserving pan and bring to the boil.
  5. Turn down the heat so the mixture simmers and leave it to cook until the fruit is soft - 20 to 30 minutes.
  6. Add the sugar slowly, stirring all the time to ensure that it dissolves. Keep stirring until the bottom of the pan is free of gritty sugar crystals.
  7. Bring back to the boil and boil hard until setting point is reached.
  8. Pour into warm sterilized jars and seal immediately.
 

Redcurrant and Blackcurrant Jam

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Redcurrant and Blackcurrant Jam
Author: 
 
Ingredients
  • 1.25kg (2lb 12oz|) mixed red and blackcurrants
  • 750ml (1 pint 7fl oz) water
  • 1.5kg (3lb 5oz) sugar
Instructions
  1. Top and tail the currants
  2. Place the currants and the water in a preserving pan and heat gently until the currants are well cooked and broken down.
  3. Add the sugar and increase the heat whilst stirring well.
  4. Ensure that all the sugar is dissolved, then bring to the boil.
  5. Boil hard until setting point is reached.
  6. Transfer to warmed and sterile jars, and seal well.
 

Redcurrant Jelly

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Redcurrant Jelly
Author: 
Recipe type: Jelly
Cuisine: British
 
Ingredients
  • 2.75kg (6lb) red currants
  • Sugar
  • 1.2l (2 pints) of water
Instructions
  1. Place the fruit and the water in a preserving pan and cook at a simmer until the currants are tender.
  2. Use a potato masher or similar tool to completely mash the currants.
  3. Pour the mashed currants and water into a jelly bag and hang it over a large bowl.
  4. Leave the bag to drip for about 12 hours (over night is ideal).
  5. Measure the juice you have collected, and weight out sugar at the rate of 450g (1lb) of sugar for every 600ml (1pint) of juice collected.
  6. Put the juice and sugar into a cleaned preserving pan and, stirring all the time, dissolve all the sugar and bring to the boil.
  7. Continue boiling until the jelly will set when tested.
  8. Skim if necessary.
  9. Pour into prepared jars.
 

Redcurrant Jam

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Redcurrant Jam
Author: 
Recipe type: Jam
Cuisine: British
 
Ingredients
  • 1kg (2lb) redcurrants
  • 1kg (2lb) sugar
  • (or other equal measures of berries and sugar)
Instructions
  1. Pick through the berries and remove stalks, bad berries and larger snuffs.
  2. Lightly bruise the currants, but don't mash them to death.
  3. Put the currants and sugar into a preserving pan and bring to the boil.
  4. Stir well to ensure that the sugar all dissolves.
  5. Boil gently, skimming off scum as it appears.
  6. Continue boiling until the jam is clear and thickened.
  7. Pour into prepared jars.
 

Redcurrant and Raspberry Jam

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Redcurrant and Raspberry Jam
Author: 
Recipe type: Jam
Cuisine: British
 
Ingredients
  • 2.72kg (6lb) redcurrants
  • 910g (2lb) raspberries
  • 3.65kg (8lb) sugar
  • A little water
Instructions
  1. Clean and destalk the currants.
  2. Place the currants, the raspberries and a little water into a preserving pan.
  3. Simmer the fruit until it becomes soft and tender.
  4. Add the sugar and stir constantly until it dissolves completely.
  5. Bring to the boil, and keep it on a rolling boil until the jam will set when tested.
  6. Skim if necessary
  7. Pour into prepared jars.
 

Blackberry and Redcurrant Jelly

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Blackberry and Redcurrant Jelly
Author: 
Recipe type: Jelly
Cuisine: British
 
Ingredients
  • 1.5kg (3lb 5oz) redcurrants
  • 500g (1lb 2oz) blackberries
  • 1.5 l (2½ pints) of water
  • sugar
Instructions
  1. Clean the berries, discarding any rotten fruit
  2. Put the fruit and the water in a preserving pan and cook slowly for about an hour.
  3. Transfer the pan contents to a fine muslin bag and allow to drip over a container.
  4. Leave for about an hour or until juice no longer drips from the bag. DO NOT squeeze the bag - this will force pulp through and produce a cloudy liquid.
  5. Measure the juice collected and place it in a clean preserving pan.
  6. Bring the juice to the boil.
  7. Add 450g (1lb) of sugar for every 575ml (1 pint) of juice.
  8. Keep on a medium heat and stir well until all the sugar has dissolved.
  9. Bring to a brisk boil and keep it there for about 10 minutes or until setting point is reached.
  10. Transfer to warmed and sterile jars, and seal well.
Notes
For a deeper colour to the jelly, add the sugar before boiling the juice- the longer cooking time deepens the colour.