The harvest commences

Fruit season started in late November and goes on for the next five months or so. At first it was just the red currants but now there are a few types of berries and also the cherries are getting close.

Last weekend we picked just over a kilo of red currants (another kilo went to our friend Helen the weekend before) and so red currant jelly was on the agenda. After perusing a few recipes online and checking out Stephanie it looked fairly straight forward - add an equal amount of sugar to currants, boil, strain and pour into some jars.

The interesting bit was that it took a long time to strain through the muslin and I got worried about it setting in the bowl, so I poured off two jars of clear syrup and then squeezed the muslin to get the rest out. I knew that squeezing the fruit would most likely produce a cloudy jelly, but I figured it didn't matter too much. What I didn't count on was that the first couple of jars barely set and the subsequent ones got progressively stiffer. I am guessing the later jars had more pectin from the currant pips, but a little unexpected nonetheless.

1 comment:

  1. seriously never squeeze! always hang the jelly bag and it's own weight will help it drain, if you leave it over night the pulp will be quite 'dry' by the morning
    then just measure the liquor and add equal amount of sugar (and a bit of lemon if you like)