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It's Not Magic, It's Work!

29 Jun 2011

Redcurrant Jelly 2011

At the weekend we went to our usual PYO farm and picked red and white currants and strawberries. Not the best crop, the red currants were already very heavily picked (pigeons I'm told) so we didn't get as many as planned, and though the strawberries were large and plentiful they weren't that tasty.

As in previous years I mashed up the red and white currants (about 50:50 this year) and filtered the juice out. That takes more than 24 hours so I left it all trickling though in the fridge over night.

This evening after dinner I filtered the juice again (it was a bit cloudy) and got 1.3 kg of juice. To that I added 1.3 kg of fair trade sugar and the juice of a frozen and defrosted lemon. Put the lot in a jam pan and bring up to the boil, skimming off any scum that forms on the top. Once it's boiling, it should take about 5 minutes to reach the setting point. This year it made 5x370 g jars, a better yield than last year but still not as good as the best years.

Interestingly, this year we have had a cold winter and an early and very warm spring and the fruit came to full ripeness about 1 month earlier than in previous years.