5 Minutes to Serving Appetizing Redcurrent jelly

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Redcurrent jelly

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Below are the ingridients that are required to cook a remarkably good Redcurrent jelly:

  1. Use of Equal weight of redcurrants and sugar.
  2. Use of Empty glass jam jars or equivalent, washed, dried and warmed in a low heat oven(120 degrees C) for 5 minutes.
  3. Use of Fine sieve, or a sieve and clean gauze to sieve.

Ready with the ingridients? Here are the steps on producing Redcurrent jelly:

  1. Wash the redcurrants, stalks and all and place in a saucepan.
  2. Heat on a low heat so that the fruit starts to break down – about 5 minutes.
  3. Add the sugar on top of the fruit and stir until sugar is dissolved..
  4. Bring the mixture to the boil and boil for approx. 10 minutes, stirring occasionally. Take care – the mixture will be very hot..
  5. Place a fine sieve over a bowl. If you don't have a fine sieve then place some gauze in the sieve beforehand..
  6. Carefully pour the redcurrants mixture into the sieve and let the jelly drip through. I used a fine sieve and a wooden spoon to squeeze the jelly out a little faster, and before it started to set..
  7. Carefully pour into clean, warm jam jars and seal – you can used lids, waxed paper or waxed cloth that can be tied down..
  8. Cool and store in a cool place.

Redcurrant jelly starts with fresh-picked red currants. Ideally, they're picked fresh just before making the jam, and the stems are left on. This red currant jelly recipe starts with a pint of current juice (or more) and sugar. I sometimes add a small amount of almond extract to switch. In this video I will be showing you an easy way to separate the Red currants from the stalks and we will make a Jelly.

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