Comments on: Red Currant Jelly Recipe

By: Tammy

Tammy — Tue, 12 Jul 2011 20:28:03 +0000

I'm in the middle of making this recipe and I'm a little concerned I may have added too much water. I'm at the straining stage and the juice that's been produced so far is a little bit paler than expected. Would it make sense to boil it down a bit before I add the sugar? Also, has anyone tried flavouring this with chili peppers? I've tried a chili chipotle jelly which I loved with lamb and venison and wondered if it might be nice to try a bit of chili with redcurrant. Any idea how I would go about it?

By: Jane Smithson

Jane Smithson — Fri, 08 Jul 2011 12:12:05 +0000

This recipe worked a treat, though as a precaution, I added the juice of one lemon to the juice, when adding the sugar. The boiling of the fruit with water took about 15 – 20 mins. The boiling of the juice to setting point, took 10 mins. It tastes yummy.

By: Val

Val — Mon, 04 Jul 2011 11:12:32 +0000

I'd tend to use the same amount of sugar in order to get a set.

By: Rachel Hart

Rachel Hart — Sun, 03 Jul 2011 12:57:34 +0000

Hi Val, I have a number of pink currants and am considering making jelly with them. Do I need to use the same amount of sugar as I would if using redcurrants-the currants seem a bit less sharp?

By: Anne

Anne — Fri, 01 Jul 2011 07:07:46 +0000

The easiest way to prevent mould growth in jam is to fill the jars, put the lids on straightaway, taking care to make sure they are screwed on properly, then turn them over and stand them upside down for 5 -10 minutes (no longer than this in case the jam starts to set). The boiling jam will sterilise the inside of the lids.
Then turn them right way up and let them cool thoroughly.
I never use wax discs and have been making jam and jelly for years without any mould appearing.
You do have to be careful that the lids are on properly before you turn the jars over though! (I do this all on a baking tray, just in case…)

By: barbara

barbara — Thu, 30 Jun 2011 12:26:34 +0000

@Trudy: a knob of butter and a gentle stir the scum has gone

By: Paul Freeman

Paul Freeman — Sat, 25 Jun 2011 17:46:36 +0000

@Glyn:

If you are worried about the keeping length of jams and preserves then I recommend using jars with a 'pop' lid. if the contents are boiling – or at least the pan has just come off the boil – when it goes into the jars (I suggest you use a ladle and a jam funnel) and you screw the lids on at once, then, to all intents and purposes, the contents will be sterile, and as they cool down, the lids will pop and the dimple in the lid will disappear, leaving a vacuum just like a store-bought preserve. I re-use old 'Bon Maman' jars, having been dish-washed to clean them thoroughly, I find it is sufficient for the jars to be plonked in a bowl of hot water when the jam is nearly ready, then the jars quickly dried and the jam poured in. I've never had one crack or break on me yet provided they are warm and dry.
Made this way, even Lemon Curd (which has a notoriously short shelf life) will keep for 3 – 4 weeks. Jams and preserves should keep as long as their commerical equivalents.

By: Trudy

Trudy — Thu, 16 Jun 2011 12:12:57 +0000

What is the best way to remove scum from the jelly

By: Glyn

Glyn — Mon, 09 May 2011 20:06:46 +0000

Hi, could you tell me how long you can store Redcurrant Jelly once made and in the jars? Also the same question about Courgette Chutney?

Many thanks..

By: Justin

Justin — Fri, 16 Jul 2010 17:56:00 +0000

Hi Just made this jelly exactly as described above and it worked perfrctly. I tested for pectin using some meths and found there was more than enough pectin, if not you can squeeze in lemon juice to increase pectin.

If the jelly is not setting, then it is most likely that you did not boil it long enough. Best way to check is to place a plate in the fridge and put 1/2 teaspoon on the plate wait for the drop to cool and push the drop from the side with your finger. if you see the surface crinkling then it is on.