Recipes – Preserves

Ingredients

• red or black currants
• sugar
• water – minimal amount used to prevent scorching

Method

1. Wash the currants (no need to remove stems).
2. Place in a large heavy bottomed pan with roughly 250 ml of water for every kg of fruit.
3. Simmer gently for 20-30 minutes mashing the berries occasionally until they are soft and have released their juices.
4. Pour the mixture into a jelly bag or several layers of cheesecloth suspended over a bowl. Let it drip for several hours or overnight. Do not squeeze the bag or the jelly will be cloudy.
5. Measure the weight of the juice and put aside the same weight of sugar.
6. Bring the juice to a boil first, then add the sugar and stir until dissolved.
7. Boil rapidly for 5–10 minutes until the setting point is reached 104°C on a jam thermometer. Alternatively if no jam thermometer is available use either the spoon test or the plate test as below.
   • The Spoon Test: Dip a cold metal spoon into the boiling jelly; it is ready when the drops slide together and “sheet” off the edge rather than dripping.
   • The Plate Test: Drop a small amount on a chilled saucer. Let it sit for a minute; if it wrinkles when pushed with a finger, it’s done.
8. Finishing: Skim off any foam from the surface with a metal spoon. Pour immediately into warm, sterilized jars and seal.