It's that time of year again
when I take a whole stack of cookbooks out of my kitchen cupboard in
order to retrieve my big preserving pan. This is our first summer on
our allotment plot and already we have had an abundance of soft
fruit. The raspberries and redcurrants have just been scoffed except
for some raspberries that made it into a raspberry and almond torte.
Last week we popped along to the allotment so I could drop something
off and Mr JibberJabber could pick something up. We were stopped in
our tracks by the sight of big, juicy blackcurrants hanging from the
bush. A basket was quickly grabbed and we proceeded to pick them.
Of course I then had to
decide what to do with this bounty. I didn't think I had enough sugar
to make jam and I couldn't be bothered to top and tail all of those
blackcurrants. So jelly it was. I boiled up the fruit and then let it
sieve for several hours. Since it was quite late by then I covered it
and put the liquid overnight in the fridge so don't worry about
making it all in one day.
Equipment:
Large high sided saucepan, wooden spoon, jelly strainer stand, jelly
bag or muslin square, large glass jug, 2 small plates/saucers,
freezer, jam thermometer (optional) 2 standard sized jam jars and
lid.
Ingredients
2lb
(900g - 1kg) Blackcurrants
1¼
pints (700ml) Water
450g
Granulated sugar for each 600ml of liquid. I had 800ml so used 600g
of granulated sugar (800/600 x 450 = 600)
Method
1.
Wash the fruit thoroughly discarding any leaves, unripe or over ripe
fruit.
2.
Put the fruit into the saucepan and add the water.
3.
Bring to the boil and mash the fruit lightly to help extract the
juices. Reduce to a simmer.
4.
Cook for about 30-45 minutes making sure the fruit doesn't burn.
5.
Set up your jelly strainer and put a glass jug underneath.
6.
Spoon some the fruit and juices into the jelly strainer. Add small
amounts until all the mixture is in the strainer.
7.
Leave to strain for a couple of hours at least. Do not be tempted to
squeeze the bag as this will result in a cloudy jelly.
8.
Check the volume of liquid and calculate the amount of sugar
required.
9.
Put the plates or saucers into the freezer.
10.
Ensure the jars are clean and dry. Put into the oven to sterilize at
120°C/Gas mark ½-1.
11.
Pour the jelly liquid back in the large saucepan (ensure no bits
remaining in the pan) and bring to the boil. Add the sugar and stir
gently to dissolve.
12.
Keep at a rolling boil for about 10-12 minutes and then try the
setting point. If using the thermometer this should read about
104ºC/220ºF.
13.
Take one of the plates out of the freezer and drop a small amount of
the liquid onto the plate. Push it with the spoon and if it wrinkles
and moves it is ready to bottle. If not keep boiling and try again in
a minute.
14.
Quickly take the pan off the heat and take the jars out of the oven
(remember it will be hot!).
15. Pour jelly into the jar. Skim any
scum off the top. Put the lid on immediately to ensure that 'pop'
when first opened.
We have got a lot of soft fruit this year, including a lot of blackcurrants that are nearly ready. I will be pinning this recipe x
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