Currant jelly
August 23rd, 2008 | Written by jfolkmann | Topic: gardenWith currants from the bushes in our front yard we made some delicious currant jelly. We managed to get 2 jars out of our haul. It’s an easy recipe, it just takes a bit of time. (note: don’t try to double the recipe as it likely won’t set, just make 2 batches.)
- Preparation time
- 8h
- Cooking time
- 20m
- Difficulty 2
- Makes
- 2 jars
- 3 cups of currant juice (about 3 1/2 pounds of berries)
- 3 cups of sugar
- 1 cup of water
Put the berries into a big pot and add a cup of water. Heat the berries until they burst. Put the squishy berries in a cheese cloth covered sieve, and let the juice strain through for at least 8 hours. (most recipes say leave it overnight…but i’m impatient)
Once you have the juice put 3 cups of juice and 3 cups of sugar into a saucepan and bring the mixture to the boil. Once boiling reduce the heat and simmer until the mixture thickens. You can test it by placing it on a cold plate, if the jelly sets it’s ready!
Once the jelly is thick enough, skim any scum off the top of the jelly then pour it into a sterilized jar and seal.
Comment by janelle on the August 26th, 2008 at 1:32 am
yummo; love the jam photo.
Comment by folkmann.ca » Blog Archive » Autumn treasure - Crabapple jelly on the October 9th, 2008 at 10:25 pm
[...] our treasure home, we turned the entire bag into juice to make jelly, using the same recipe we used to make currant jelly. For every cup of juice add one cup of sugar. If you want to get more yeild, add in a package of [...]