Home

Currant and Port Jelly

This is a delicious way to use up a glut of red or blackcurrants, and has a richer flavour and deeper colour than usual. The port goes in at the last moment, so none of its flavour is lost through boiling.
The yield will depend on the ripeness of the fruit and the time allowed for dripping.

ingredients

1.4 kg (3 lb) red or blackcurrants
sugar
45 ml (3 tbsp) port

method

1. There is no need to remove the currants from their stalks. Put the currants in a preserving pan with 568 ml (1 pint) water and simmer gently for about 30 minutes, until the fruit is really soft and pulpy. Stir from time to time to prevent sticking.

2. Spoon the fruit pulp into a jelly bag or cloth attached to the legs of an upturned stool, and leave to strain into a large bowl for at least 12 hours. Do not squeeze.

3. Discard the pulp remaining in the jelly bag. Measure the extract and return it to the pan with 450 g (1 lb) sugar for each 568 ml (1 pint) extract.

4. Heat gently, stirring, until the sugar has dissolved, then boil rapidly for about 15 minutes. Test for a set and, when setting point is reached, remove the pan from the heat.

5. Stir in the port, skim the surface with a slotted spoon and pot and cover the jelly.

What did you think?

3 people have helped to review this recipe. Thankyou!

Title:
Review:
Name:
COOKITSIMPLY.COM Home
Sitemap
Contact us
Privacy
Disclaimer
Advertise with us
Glossary
Measurements
Substitutions
Temperatures

newsletter
Sign up to the newsletter for updates and new recipe ideas.
contribute
Add a recipe
Copyright © 2003 - 2010 www.cookitsimply.com - All Rights Reserved