A simple small-batch recipe for a beautiful and how to make jelly fruit red currant jelly. No commercial pectin is needed for this recipe.

Hi, I thought you might like this article from The Spruce Eats: Red Currant Jelly. Leda Meredith is a food writer and certified botanist who has written five books on foraging and preserving food. 2,000 calories a day is used for general nutrition advice. Nutrition information is calculated using an ingredient database and should be considered an estimate. Made with fruit, sugar, and water, this jelly doesn’t need the addition of store-bought pectin, as the currants naturally possess a perfect combination of pectin and acidity, which ensures a good gel and texture without the need to add any stabilizer agent.

This easy jelly is delicious serve alongside game, venison especially. Wash the currants, and if the stems are on don’t pick them. You’ll get rid of stems and seeds later when you strain their juice. Place the washed currants in a nonreactive pot—no cast iron unless it is enameled, and no aluminum.

Cook, stirring, over medium-low heat until the red currants have released all of their juice, about 20 minutes. Once strained, measure the red currant juice. Bring the red currant juice and sugar to a boil over high heat, stirring constantly to dissolve the sugar. If the jelly is ready before the jars are sterilized, simply remove the jelly from the heat until the jars are ready. Reheat the jelly just back to a simmer before filling the jars. Process in a boiling water bath for 5 minutes. Once cooled, the jelly is ready to be used.

What to Use in Place of Currant Jelly? I don’t like this at all. Please turn it on so that you experience this sites full capabilities. To experience the full world of SFRA, please enable these or check whether another program is blocking them.

00743 11 40 C 11 55. 007431 69 40 69 C 47. Follow these easy steps and tips to make it homemade! My family loves this hot pepper jelly recipe. We have it over cream cheese at all of our gatherings. It also makes a great glaze for a pork tenderloin, hot wings, or salmon. I hate it when we run out of our homemade jars and have to put out the store-bought stuff.

While there are a few steps and it is a little time consuming, the Hot Pepper Jelly is pretty easy to make. Follow these steps and to learn how to make your own homemade hot pepper jelly. Be sure to make extra, this Homemade Hot Pepper Jelly is great for gifts. What canning supplies do you need? A canning set: jar lifter, magnetic lid lifter, wide mouth funnel, and bubble measurer. Wash your jars and screw bands.

Next, sterilize jars and screw bands in boiling water to kill off any germs and bacteria. Set your jars and screw bands to dry in a clean area. Add your peppers to a large pan over high heat. Mix in vinegar and fruit pectin. Stir constantly and let it reach to a rolling boil.

Once it reaches a rolling boil, remove from heat. At this point, you want to add sugar. Stir well and put it back on high heat, continually stirring. Let it reach to a rolling boil and boil one minute.