Camden New Journal - Recipe for Redcurrant jelly by Clare Latimer

Publications by New Journal Enterprises

Home

Archive

Competition

The Review - FOOD AND DRINK - Cooking with CLARE
Published: 26th August 2008

It’s a berry good time for making jam and redcurrant jelly

With bushes loaded with ripe fruit, Clare Latimer adds sugar and enjoys some
delicious old favourites

With the weather blowing hot, cold, wet and dry it gives us days when cooking in the house can be of great comfort.
So, with all the abundance of juicy, ripe fruit around I thought jam- making could be useful and fun.
So often bought jelly is too thick and lacks flavour so it is well worth making your own to serve with roasts of British new season lamb, or just spread on hot, white buttered toast.
If you have children, a nice day out would be to visit a ‘pick your own’ farm and gather the goodies yourselves, or you could go to a market and collect up a few boxes ready-done.
To prepare the jars, preheat the oven to 170C 325F or gas 3. Wash and dry the jars you have chosen (about 500g size) and the lids.
Place the jars on a baking tray in the oven for 5-10 minutes to sterilise.

Redcurrant jelly
There is no need to strip the redcurrants off the stalks as it will all be sieved after cooking, so this saves a great deal of time and patience.

Ingredients
Makes 3-4 jars
900g redcurrants
900g preserving sugar.

Method
Put all the washed fruit – including stalks – into a heavy-based saucepan and bring slowly to the boil. Stir continuously, pressing the redcurrants gently to release the juices, but do not pulp them.
After 10 minutes, add the sugar and stir until dissolved. Bring the mixture to the boil and boil rapidly for eight minutes.
While this is happening, put a large nylon sieve over a bowl and line with two layers of muslin (or use stockings).
When the fruit is ready, pour into the sieve and leave to drain through. Press the last juice through if you do not mind jelly being slightly cloudy.
Pour the jelly into prepared jars while still warm. Cover with waxed discs and then put lids on while still warm.

» Recipes A - Z
» Online Shopping
» The Wine Press
» Buy wines
» Book restaurants
» Eating Out