Ruby glowing tart currant jelly is one of my favorites. This year we had enough berries to make a bit of this luscious treat.
How are your bushes this year? Have you had any issue with disease or bugs? What did you do about it?
Currants
Cook berries over low heat, mashing to extract juice.
Done
Put berry mash on a tea towel suspended over a bowl and let juice drip through for at least 8 hours. Resist the temptation to squeeze the bag as this will cloud the jelly.
Measure the juice then put the liquid and an equal amount of sugar in a pot and cook until it thickens. It’s important to stir constantly or it will quickly burn.
Cook the liquid until it reaches jell point. Here’s how to know when you’re there.
Pour into jars. Jelly will set as it cools.
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