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Redcurrant Jelly
A clear redcurrant jelly set by the fruit’s own pectin, without fermentation or added gelatine.
Method
Steps
Step 1
Gather the ingredients: 500 g ripe redcurrants; Caster sugar at 80 g for every 100 g extracted redcurrant juice.
Step 2
Sort and wash the redcurrants, remove the stalks and discard spoiled berries. Crush the fruit and squeeze through a clean food-safe cloth to extract its juice. Proceed directly without fermenting.
Step 3
Weigh the extracted juice. For every 100 g juice weigh 80 g caster sugar; for example, 300 g juice needs 240 g sugar. The amount depends on the juice actually obtained, not on the starting weight of the whole fruit.
Step 4
Put the juice and sugar in a nonreactive pan. Heat, stirring until dissolved, then boil for about 5–10 minutes, checking a small sample on a cold plate until it gels softly and flows slowly when cool. Avoid unnecessarily prolonged boiling. No added gelatine is needed.
Step 5
Transfer to clean small heatproof containers, cool promptly and refrigerate within 2 hours. Keep at 4°C or colder and use within 3 days, or freeze in suitable small containers with expansion space for longer storage. Thaw in the refrigerator. This is a refrigerated or frozen preparation, not a shelf-stable canned product. Discard the entire container if mould, fermentation or other spoilage appears; do not scrape it off or try to rescue it by boiling.
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