I wanted to make this because I've never made a jelly before (been a jammer for about 15 years). It was interesting, different from jam but still has all those wonderful elements to it, like burning your tongue on the leftovers in the pan. Red currants are high pectin so you don't need to add any lemon juice. I only did a small amount, this makes it quite quick but you have to stand over it.
- redcurrants (fresh, well washed)
Red Currant Jelly is a community recipe submitted by The White Rabbit and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
BetterLate's notes from when I asked about this on the forum: This general method should work, but as the quantities jammers/preservers usually work with are much larger than you have, you'll need to bear in mind that smaller amounts of water will evaporate more quickly so you may need to watch it and add more water in the initial cooking stage. Make sure your pan for the second stage is big enough to cope with the fast boiling, when it will bubbble up a lot, but of course don't try to use a proper preserving/jam pan for such a tiny amount. Wash fruit and place in a pan with sufficient water just to cover. Place pan on heat and simmer till fruit is tender. Pour into a jelly bag (you don't need a "proper" one for such a small quantity - improvise with one made from a piece of cheesecloth/muslin, either inside a sieve, or knotted to form a bag) over a clean pan. Don't squeeze the bag, unless you don't mind your jelly being cloudy: just allow it to drip until it has finished. Measure the juice, and add 450g of sugar per 600 ml of juice. (You'll need to do some maths at this point for your small quantity !) Return pan to heat and boil rapidly till setting point is reached: if you don't have a jam/sugar thermometer, do the saucer test*, removing the pan from the heat while you do it. When ready, skim off any scum and pour into clean hot jars. Cover immediately. *Saucer test - have a saucer cooling in the fridge while you cook the preserve. Drop a small teaspoonful of jelly onto the saucer and return to the fridge for one minute. Push your finger through, and if the jelly wrinkles, it has reached setting point.