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Redcurrant Jelly

Redcurrant Jelly

Preparation : 15 min Resting : -
Cooking : 15 min Equipment : SmoothieMix
Difficulty :
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for 4 jars :
1.5 kg redcurrants
Pectin*
800 g sugar
Lemon juice (optional)
1Wash the redcurrants and strip them from their stalks. Process in the Smoothiemix and weigh out
the juice. If using powdered pectin, mix it with 2 tbsp of sugar in a bowl. Pour the juice into a jam pan and sprinkle it with the pectin and sugar, stirring gently with a wooden spoon. Bring it to a
steady boil for 2 minutes, stirring constantly.
2Add the same weight in sugar, bring back to the boil and cook over a high heat for 2 minutes, again stirring constantly.
3Skim off the foam and immediately pour the jelly into the jars.
Chef’s tip

* As each proprietary brand of powdered or liquid pectin is different, please refer to the manufacturer’s guidelines.

Tip: add a drop of lemon juice at the end of the cooking time to preserve the colour.


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