20 July, 2008

Redcurrant jelly

From the wonderful Ballymaloe Cookery Course by Darina Allen.

It is possible I shouldn't have attempted this and supper at the same time. I seem to remember (I made the jelly a week or so ago) that Tom ended up doing supper as I miscalculated and couldn't cope with jellybags and pasta at the same time.

Anyway here goes.

Makes 3 x 450g (1lb) pots
In season: summer - now!

900g (2lb) redcurrants
900g (2lb) granulated sugar

Remove the strings from the redcurrants either by hand or with a fork. Put the redcurrants and sugar into a wide, stainless steel saucepan and stir continuously over a medium heat until they come to the boil.

I love the way it went from sugar and currants to this fabulous juicy mixture in a matter of minutes. Incredible colour.

Boil hard for exactly 8 minutes, stirring only if they appear to be sticking to the bottom.

Skim carefully. Turn into a nylon sieve or as I did, your jelly bag. Do not push the pulp through or the jelly will be cloudy. Pour immediately into hot, sterilized pots.

It said that redcurrants are very high in pectin so the jelly sets as soon as it begins to cool. Which it did, but possibly not enough. Either way, it tastes delicious and will be great on bread, with meat, and as glazes on tarts.

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