Tasty tips for making redcurrant jelly

Redcurrant jelly is a tasty treat that's easy to make! Here are some recipes and techniques for making delicious jelly.

This recipe makes about 4 x 250 g (1 c) jars.

Ingredients:

• 1 kg (2 lbs) redcurrants, including stalks, rinsed
• 250 ml (1 c) water
• Granulated sugar (see instructions below for amount required)

You will need:

• Jelly ingredients (listed above)
• Preserving pot or large heavy-based pot
• Bowl
• Jelly bag and stand (or equivalent)
• Measuring jug, saucer
• Skimming spoon
• Ladle
• Sterilized jars and lids
• Labels.

Optional:

• Wide-necked funnel
• Sugar thermometer
• Waxed discs
• Cellophane covers
• Elastic bands

• Strained fruit juices make an ideal base for jelly. They can be used alone, with wine or spirits added, or with cream to give a slightly denser texture.
• Dessert jellies are made with the animal extract gelatine or with agar-agar, a vegetarian alternative derived from seaweed.

Gelatine comes in powdered or leaf form:

• If using powder, allow 15 millilitres (one tablespoon) per 600 millilitres (2 1/2 cups) of liquid for a firm set. Sprinkle over a little cold water in a heatproof basin and leave, without stirring, until spongy. Set over a basin of simmering water and stir until dissolved. Add to warm liquid.
• If using leaf gelatine, bear in mind that six sheets equal 15 millilitres (one tablespoon) of powder. Soak in cold water for 15 to 20 minutes until soft. Squeeze lightly to extract surplus water, and add to the amount of liquid recommended by the recipe you're using. Stand in a bowl over hot water and heat, without boiling, until the gelatine has dissolved.

Agar-agar tends to set more firmly and at a higher temperature than gelatine. Always check the package for advice on quantities and method.

1. Put the fruit into a preserving pot with the water.
2. Simmer for about 30 minutes.
3. Strain into a bowl overnight through a jelly bag suspended on a purpose-made stand or an improvised alternative such as an upended stool.
4. Measure the juice into a jug and allow 250 grams (one cup) of sugar for every 250 millilitres (one cup).
5. Reheat the juice until nearly boiling, stir in the sugar and boil rapidly until setting point is reached.
6. Pour into jars, label and store.

Keep these tips in mind and try making some different kinds of redcurrant jelly today. With so many options you're bound to find a flavour the whole family will love!