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  1. #9
    Hazel at the Hill's Avatar
    Hazel at the Hill is offline Gardening Guru
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    Quote Originally Posted by WrexTheDragon View Post
    Method
    The first easy thing is that there's no need to go through the tedious business of stripping the currants from the stalks.
    Now you bloody well tell me - guess what I've spent the last hour doing??

    Quote Originally Posted by WrexTheDragon View Post
    Just place the washed fruit – stalks and all – in a preserving pan, bring slowly to the boil and stir, pressing the redcurrants to break down the fruit and release the juice. As soon as the fruit is cooked (about 10 minutes), add the sugar, stir until absolutely dissolved, then bring the mixture up to a rapid boil, and boil for 8 minutes. Meanwhile, place a large nylon sieve over a bowl and line it with a double layer of gauze. Then, when the 8 minutes are up, tip the whole lot into the sieve and let it drip through. If you don't mind not having a completely clear jelly, you can press to extract as much as possible. Then pour the jelly into the jars, which have been washed, dried and heated in a moderate oven for 5 minutes, cover with waxed discs and seal while still hot.
    Right-o - I'm onto it. Thanks WTD.

  2. #10
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    Quote Originally Posted by Hazel at the Hill View Post
    Right, I have oodles of redcurrants and will be embarking this eveing on the first stage of redcurrant jelly

    If I am reading M Pattern Jam/Jelly/Preserves book correctly, you simmer up your redcurrants with a touch of water, stick in in a jelly bag (making do with old pillowcase) to drip, then for each 1pt of juice use 1lb sugar, boil till setting point.

    Hereby lies the q - Mrs P is rather vague about when you are likely to get to the setting point. Are we talking 5 minutes or 2 hours here??
    Usually a rolling boil for 15 minutes - I have redcurrants dripping through a jelly bag as I type this
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  3. #11
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    Question - if you use the Delia Smith Method - how can you possibly know how much sugar to add ???????
    Rat

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  4. #12
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    Quote Originally Posted by sewer rat View Post
    Question - if you use the Delia Smith Method - how can you possibly know how much sugar to add ???????
    Same amount of sugar as fruit.

  5. #13
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    The Delia method wouldn't suit me. It HAS to waste sugar!
    I like the 'stalks and all' approach. If you are straining, what difference do a few stalks make?
    Time to setting point depends on all sorts of things:
    How much water you added
    How deep the stuff is in the pan
    How fast your cooker will boil it
    Basically 'setting point' is reached when you have boiled off enough water that the sugar content of the remaining jam is right.
    Flowers come in too many colours to see the world in black-and-white.

  6. #14
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    Default Preserving Sugar

    Thanks for your help everyone - quick change of plan last night as I hadn't got enough sugar, so I've extracted the juice and will get sugar today to make the jelly this evening.

    Daft question time - do you use normal sugar or preserving sugar for redcurrant jelly?

  7. #15
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    Quote Originally Posted by Hazel at the Hill View Post
    Thanks for your help everyone - quick change of plan last night as I hadn't got enough sugar, so I've extracted the juice and will get sugar today to make the jelly this evening.

    Daft question time - do you use normal sugar or preserving sugar for redcurrant jelly?

    Either, but I wouldn't bother with JAM sugar. All currants have loads of pectin!
    Flowers come in too many colours to see the world in black-and-white.

  8. #16
    Hazel at the Hill's Avatar
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    Quote Originally Posted by Hazel at the Hill View Post
    Daft question time - do you use normal sugar or preserving sugar for redcurrant jelly?
    Quote Originally Posted by Hilary B View Post
    Either, but I wouldn't bother with JAM sugar. All currants have loads of pectin!
    Rightio - will prob use granulated on a cost basis, in that case. Cheers.

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