Saturday, 27 June 2015

Making Jelly

red currant and jostaberries

There is unbelievably lots of red currants this year. I have already made 14 small jars of jelly. The recipe is quite easy and quick to prepare. I use Dr.Oetker 'Jam Express' gelling powder. 
The first step, of course, is to clean and wash the red currants from stalk and leaves that always come in by picking up. Then, break down the berries with the stick mixer and cook them for a few minutes to release the natural pectin from the fruit skin. 

Use tomato strainer to get the clean, thick juice and bring it back to the boil. Stir in sugar and gelling powder and cook for a few minutes until they completely dissolve. Skimming some foam will be needed. 
Before you start to make the jelly, wash up the jars and put them into the oven at 120°C. Pour the hot jelly into the jars and cover with a lid. 
  One sachet of Jam Express (25 g) and 500 g of sugar are enough for 750 ml of juice. Of course, you need to calculate your amounts.


  1. So you have enough Redcurrant Jelly to last quite a while! I used to grow lots of currants, and my wife used to make lots of jelly, but she has developed Diabetes and she can no longer eat sugary food, so the Currant bushes were removed. :(


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