Last year I planted a small bare root red currant. This year it’s grown considerably and developed clusters of berries on previous year’s branches. I was surprised at how many. Last week they all started to ripen at once.
I’ve tasted a few and found them too sour to eat raw. The label said they make good jelly, wine and preserves so I thought I would try.
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Removing seeds in a food mill. |
Red currants contain a lot of seeds, they’re edible but I didn’t want them in my jam. I washed the tender berries then warmed them in a saucepan while crushing with a potato masher. Still warm, I processed them in a food mill to remove the seeds.
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Half seeds, half pulp. |
From two cups of mashed berries I got one cup of pulp and one cup of seeds to be discarded.
I added one cup of sugar and one tablespoon bottled lemon juice to my one cup of juicy pulp. Because the berries are tart, no pectin was needed.
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Cook until jelled at 220 degrees Fahrenheit. |
I heated the mixture to a rolling boil and kept it bubbling until reaching 220 degrees Fahrenheit (the jell point). Because I was using a small pan, it was hard to keep the thermometer away from the bottom so I backed it up with the cold-water test for jelly.
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Result, one half pint of jam. |
I prepared two half-pint jars and my small water bath canner, but in the end I only got one half-pint jar of jam.
I chose to use it as refrigerator jam. Maybe next year I’ll get a bigger crop to make enough to put up for the pantry.
I'm pleased with the taste. It's a tart tang, but not sour like the raw fruit. The label on the bare root stock was right. The fruit does make a good jelly or preserve.
Do you grow red currants? How do you like to use them? -- Margy
Don't know why no-one else commented on this post. I can think of few things nicer for afternoon tea than scones served with red currant jelly and cream! Count me in anytime you are serving them!!
ReplyDeleteHaven't tried it with a scone yet, but it's tasty on toast on pancakes for sure. - Margy
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