Photo: Agnieszka Kwiecień (Nova); Phptpshoped by H20, CC BY-SA 3.0 · source
Jelly · From Bladwijzer
Redcurrant jelly
- Makes: ± 4 jars
- Time: 45 min + 3 hours draining
- From: Redcurrant
Ingredients
- 1.5 kg redcurrants (on their stalks)
- 100 ml water
- sugar: 1 kg per litre of juice
Method
- Rinse the strigs; the stalks can stay on.
- Cook the currants with the water for 5 to 10 minutes until they burst.
- Let the juice drip through a damp cloth for at least 3 hours; do not squeeze, so the jelly stays clear.
- Measure the juice, heat it with the sugar until dissolved and boil hard for 2 to 3 minutes: redcurrants set quickly.
- Do the cold-plate test, skim off the foam and pour the hot jelly into clean, hot jars; close at once.
Storing: Unopened, a year in a cool, dark place; once opened, keep in the fridge.