I went away for a few days and when I came back virtually ‘all’ the redcurrants are ready for picking. There are probably another four or five basket-loads left on the bushes. I read in The Cook and The Gardener that if you use fresh redcurrants to make Redcurrant Jelly then you don’t need to add Pectin because the berries have it naturally. So I decided to use this recipe:
Red Currant Jelly
3 lbs. fresh red or black currants, washed & stems removed
3 cups sugar
sterilized canning jars
- Put the berries and 1/3 cup of water in a large saucepan and cook about 8 minutes over med-high heat.
- Remove from heat and mash the fruit with a potato masher or back of a wooden spoon.
- Strain through a fine sieve into a large measuring cup, pressing on the solids to remove all of the juice.
- Place a small plate in the freezer.
- Pour the juice into a saucepan and stir in the sugar. Place over med-high heat and bring to a boil.
- Reduce heat to a simmer and cook, stirring occasionally, about 20 minutes.
- Remove plate from freezer and place about a tablespoon of the jelly on it. If it ripples when you push it with your finger it is ready.
- Remove the jelly from the heat and skim off any foam.
- Ladle the jelly into the sterilized jars, wiping rims with a dishtowel. Seal well.
- Process for 10 minutes.