Grow Your Own Magazine

Navbar button growfruitandveg.co.uk Logo
Forum Navigation

+ Reply to Thread
Page 1 of 4 123 ... LastLast
Results 1 to 8 of 25
  1. #1
    womble's Avatar
    womble is offline Early Fruiter
    Join Date
    May 2008
    Location
    Cambridgeshire, top left, on the edge of sanity
    Posts
    2,149
    Blog Entries
    5

    Default Redcurrant Jam/jelly

    We've loads and loads of redcurrants and need to use them up, so we were thinking of making jam or jelly.
    But we're a bit clueless here, never having this many before.
    Whats the difference between jam and jelly? Jelly you are supposed to eat with meals or something... venison?

    Or other good uses?
    "Orinoco was a fat lazy Womble"

    Please ignore everything I say, I make it up as I go along, not only do I generally not believe what I write, I never remember it either.

  2. #2
    Join Date
    May 2009
    Location
    Shropshire
    Posts
    642
    Blog Entries
    5

    Default

    Jam contains the whole fruit and jelly has it strained so it only has juice.

    With me it depends on how much sugar I use, if I put it on bread I like a sweeter product than with meat.

    It is a matter of individual taste.

  3. #3
    womble's Avatar
    womble is offline Early Fruiter
    Join Date
    May 2008
    Location
    Cambridgeshire, top left, on the edge of sanity
    Posts
    2,149
    Blog Entries
    5

    Default

    Thankyou, could you tell me how much sugar you put in each, jam and jelly?
    And what you use the jelly for? I know you can use it with venison and stir some into gravy, which I have heard about, but not done.
    "Orinoco was a fat lazy Womble"

    Please ignore everything I say, I make it up as I go along, not only do I generally not believe what I write, I never remember it either.

  4. #4
    Join Date
    May 2009
    Location
    Shropshire
    Posts
    642
    Blog Entries
    5

    Default

    Same amout of sugar as fruit for either Jam or Jelly.

    Because you filter the fruit for jelly you can put stalks and all into a pan. If making jam you need to pick each fruit without the stalk. This can be a pain.

  5. #5
    Sue
    Sue is offline Cropper
    Join Date
    Jan 2006
    Location
    Tunbridge Wells, Kent
    Posts
    1,591

    Default

    Does anyone make redcurrant jam? Now I've got Cocoa the cat leaving a jelly bag draining is asking for big trouble. I've nowhere safe to leave it and jelly making has joined dressmaking as another no go area.
    Sue

  6. #6
    Join Date
    Apr 2006
    Location
    Burton-upon-Trent
    Posts
    505

    Default

    I've made red currant jam, I used slightly less sugar than fruit as otherwise it sets like a rock. I think I used about 450g sugar to 500g fruit and the juice of a lemon to each 500g (not to help it set but it lifts the flvour somehow) its quite a 'textured jam though.

  7. #7
    Hazel at the Hill's Avatar
    Hazel at the Hill is offline Gardening Guru
    Join Date
    Feb 2007
    Location
    Sutton Coldfield, West Midlands
    Posts
    8,130

    Default Red Currant Jelly Virgin!

    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??

  8. #8
    Join Date
    May 2009
    Location
    Shropshire
    Posts
    642
    Blog Entries
    5

    Default Delia Smith’s Method

    Method
    The first easy thing is that there's no need to go through the tedious business of stripping the currants from the stalks. 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.
    .

Similar Threads

  1. Redcurrant jam.
    By Snadger in forum Season to Taste
    Replies: 10
    Last Post: 17-07-2010, 01:24 AM
  2. redcurrant problem
    By Jax in forum Feeling Fruity
    Replies: 7
    Last Post: 17-06-2010, 05:30 PM
  3. redcurrant question
    By reetnproper in forum Feeling Fruity
    Replies: 10
    Last Post: 19-05-2010, 09:46 PM
  4. Redcurrant stains?
    By kentvegplot in forum General chitchat
    Replies: 7
    Last Post: 03-09-2009, 04:07 PM
  5. redcurrant rescue please help
    By the power in forum Vegging Out
    Replies: 1
    Last Post: 28-05-2009, 05:59 PM

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts