It isn't as fine as Bar-le-duc jam...I don't have any spare goose quills with which to de seed my currents...so I smash 'um up with my potato smasher.
After a trip through the jelly bag, the sugar is added to the juice...(it is best if you warm your sugar first) ...and bring the mixture to a rolling boil for exactly one minute.
Pour, wipe rims, top with sterile lids and rings, and process in a hot water bath, for about ten minutes.
There was satisfaction today as I admired the translucent jars on the counter...there was also lip smacking of the taste tester.
11 comments:
Yum! They look wonderful.
What a gorgeous shade of ruby red,
I am not familiar with currents. I have seen them mentioned in reading materials but I have never had the pleasure of seeing them or for sure eating some of the jelly from them. If it tastes as good as it looks I would love it I am sure. Well worth the work. This winter when all is gray that color will lift your spirit as well as feed the soul.
I love currant jelly. Years ago When I first read about picking out the seeds with a quill, I thought who the heck would do that! That would have had to have topped the list of 10 most boring jobs!
Blackberries should be ripe soon for more jelly/jam...are you ready?
Oh Yum! Wonderful color!
Oohhh! You are lucky lucky to have currants. They look gorgeous. I've never gotten into making jellies (we like jam more around here) but that could inspire a person! Wow.
Those jars of jelly look fantastic! We have almost run out of home made jams now for the year... damn it.
They look like jewels. I'd be happy to supply you with the goose quills.
Lovely - I bet the taste tester has sore lips from smacking!
what? no spare goose quills? well, the color is glorious anyway. ;)
Wow! the jelly in the jars look terrific! and I wish I was close by with a slice of bread :o)
Good going...
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