Place three layers of damp cheesecloth or a jelly bag in large bowl. This takes about 3 hours or leave overnight. job. When the jelly bag is no longer dripping measure the juice. Made by Jayne at Hello magazine’s Recipe Room, Simple and In Season July Round Up | homemadebyfleur.co.uk, 3 pints water (for 4 lbs of berries, adjust according to your berry weight), 1 lb of granulated sugar for each pint of blackcurrant  juice. Great post! Research has found that blackcurrant contains ‘SUPEROXIDE DISMUTASE’, a very potent antioxidant that can scavenge superoxide radical and protect the body. There is also a lot of information about some of the health benefits of these berries. I really enjoyed the bright flavour of this jelly without all the seeds and bits blackcurrant jam has. What are red currants good for? Hartleys Sugar Free Jelly Blackcurrant 23G. Line a sieve with muslin and spoon or pour the contents of the saucepan into the lined sieve. Making this blackcurrant jelly is really easy but does require some time, perfect for a rainy Sunday or make it one evening and leave to strain while you sleep. Measure the juice extracted and return it to the saucepan, adding 450g of sugar for each 600ml of juice extracted. back to cookbook. Squish the blackcurrants up, a potato masher does the job well, then strain the pulpy liquid through a jelly strainer. Thanks gor entering Simple and in Season. Your jelly looks fabulous. Blackcurrant Jelly. Aspirin (200 mg/kg, p.o.) )Place whichever method you are using over a large bowl or pot (you can prop the colander … Recipe by: GailC. I made this jelly again this year (2014). Change ), You are commenting using your Google account. #11 by Carl Hight on March 18, 2015 - 20:53. Place strained juice, sugar, and … This is a really messy part, blackcurrant juice splashes stain badly so take care! She said this was a bumper year, so my first shot at making “currant ” jelly rather than “jam”. Method for Blackcurrant Jelly: Wash the black currants and drain well. 2 kilograms. This looks just delicious, Jayne! Squish the blackcurrants up, a potato masher does the job well, then strain the pulpy liquid through a jelly strainer. Resist the temptation to press the pulp with a wooden spoon to force the juice through as this will make the jelly cloudy. Measure exactly 5 cups prepared juice into 6- or 8-qt. Like Indian food? Cathy says: December 1, 2016 at 5:12 pm . Red currant preserves of all sorts are most commonly used with pork, lamb, or game, since they carry with them the significant acidic edge of the fresh fruits, making them the perfect foil for strongly flavored meats that benefit from a bit of sweetness with they're served. 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Jelly in sealed jars will keep up to 1 year. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. print shopping list. Along with tasting delicious, black currants have many health benefits and were traditionally used to protect again the cold virus, treat diarrhea, control gout, alleviate PMS, and improve digestion. After opening, jelly will keep up to 2 months in the refrigerator. I have black currants in Idaho and didn’t know what to do with them and they were wasted for two years. Make some homemade blackcurrant gin. Blackcurrant jelly is really easy to make. Hampshire, England, UK. Its funny I never see blackcurrants used in America yet Martha Stewart recently had a recipe for redcurrants. Reply. I love home-made jelly. The object of the exercise is that all the juice will drip into the bowl below. Because even though blackcurrants seem like “soft” fruits, they’re actually remarkably resilient. 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