Redcurrant jelly
Preparation : 15 min
Cooking : 15 min
Total time : 30 min Rest : 0 minAccessories :
Equipment
Extra Press
4 people
500 g redcurrants
800 g sugar
20 g pectin
Associated products
Chef's tip
Chef's tip: to preserve the colour of the redcurrants, you can add a drizzle of lemon juice at the end of the cooking time.
RECIPE STEPS
1Wash the redcurrants and strip them from their stalks.
Process 500g redcurrants using the Extra Press, set aside there juice and repeat the process 2 times.
- 500 g redcurrants
2Mix the jam gelling agent with 2 tbsp of sugar in a bowl.
- 800 g sugar
- 20 g pectin
3Pour the juice into a saucepan and sprinkle over the jam gelling agent and sugar, stirring gently with a wooden spoon.
Bring it to a steady boil for 2 minutes, stirring constantly.
4Add the same weight in sugar, bring back to the boil and cook over a high heat for 2 minutes, again stirring constantly.
- 800 g sugar
5Skim off the foam and immediately pour the jelly into the jars. Fill the jars to the brim.
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