Like I said another recipe with fruit. These red currants came from my garden and I didn’t know what to do with them, because they are a lot and kind of tarty to be eaten by them selves. So I just sprinkle some sugar on them and eat them. Then I thought why won’t I make a jam, and I did.
Currants naturally possess a perfect combination of pectin and acidity, which ensures a good jell without the need to add commercial pectin. The result is a delicious jelly with a color as brilliant as that of the fruit.
They are actually filled with vitamins, minerals and antioxidants that are key to looking youthful, feeling great and keeping healthy and nourished.
They are sweet yet immensely tart berries, with similar flavor to blackberries. Compared to other berries, red currants are not that popular as they are too tart to eat by themselves. However, they are not to be tossed aside, they do contain several health benefits and are rich in antioxidants, as most berries are. Their beautiful appearance and striking color make them popular decorative pieces and garnishing items in different cuisines.
Red currants are often made into jams, as well as being used in various desserts, drinks and also in alternative medicine.
- 1,200 grams ( approximately 8 cups)of red currants washed and stemmed
- 400 grams ( 2 cups) white sugar
- 1 lemons
- sterilize a jar/s of your preferred size ( I reuse three jars of honey) by placing them in a large sauce pan, completely covered with water. Bring to a boil over high heat. Once the water reaches a full rolling boil, begin timing and boil the jars for 15 minutes.
( useful tip: Do not boil the canning lids as this can harm their adhesive rings. Instead, add them to the hot water after you turn off the heat when the jars have finished boiling.
- Place the washed currants in a non-reactive pot (no cast iron unless it is enameled, and no aluminum). Cook, stirring constantly, over medium-low heat until the red currant have released all of their juice, about 10 – 15 minutes.
- Take them off the heat, using a swift drain the juice
- Boil the juice again for 10 minutes with the sugar at last add the lemon juice and stir very well
- Pour the hot, liquid jelly into the sterilized jars leaving 1/4 to 1/2-inch head space. Screw on canning lids. And immerse in a boiling water for 5 minutes.
- Reverse the jars up side down, this will help to close in air tight. After an hour reverse back the jars and let them cool over night. ENJOY your home made jelly.