Food recipes
Red Current Jelly
Red Current Jelly Ingredients: currants, zante, dried water, bottled, generic sugars, granulated Directions: Wash the red currants and put in the preserving pan with the water. Put the pan over a low heat, simmering f...
Red Current Jelly
Ingredients:
currants, zante, dried
water, bottled, generic
sugars, granulated
Directions:
Wash the red currants and put in the preserving pan with the water.
Put the pan over a low heat, simmering for about 45 minutes, until the currants are tender and can be mashed.
Scald a jelly bag, and drain the juice through without squeezing the bag; this is best done overnight.
Measure juice into the preserving pan and put over a low heat.
Add 2 cups (475 ml) of sugar to each 2 and 1/2 cup (125 ml) juice, and allow the sugar to dissolve completely over a low heat, stirring from time to time.
Bring the pan to a rolling boil for about 10 minutes.
Test for jellying, or use the candy theermometer to 220 degrees (100 C.).
Pour into hot, sterilized canning jars, leaving 1/4 inch head space.
Wipe jar rims and adjust lids.
Process 5 minutes in a boiling water bath.
Ingredients:
currants, zante, dried
water, bottled, generic
sugars, granulated
Directions:
Wash the red currants and put in the preserving pan with the water.
Put the pan over a low heat, simmering for about 45 minutes, until the currants are tender and can be mashed.
Scald a jelly bag, and drain the juice through without squeezing the bag; this is best done overnight.
Measure juice into the preserving pan and put over a low heat.
Add 2 cups (475 ml) of sugar to each 2 and 1/2 cup (125 ml) juice, and allow the sugar to dissolve completely over a low heat, stirring from time to time.
Bring the pan to a rolling boil for about 10 minutes.
Test for jellying, or use the candy theermometer to 220 degrees (100 C.).
Pour into hot, sterilized canning jars, leaving 1/4 inch head space.
Wipe jar rims and adjust lids.
Process 5 minutes in a boiling water bath.