๐โจ Currant and Port Jelly Recipe โจ๐ท
Welcome to LovewithRecipes.com, where we bring you delightful culinary creations! Today, we present a luscious and enchanting recipe for “Currant and Port Jelly.” This exquisite jelly combines the vibrant flavors of red and black currants with a touch of indulgent port wine, resulting in a symphony of tastes that will leave your taste buds tingling with joy. ๐
Ingredients:
- 1 1/2 cups of red currants ๐
- 600 grams of black currants ๐
- A generous splash of water ๐ง
- 3 cups of sugar ๐ง
- A dash of port wine ๐ท
Instructions:
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Prepare the Currants: Begin by gathering 1 1/2 cups of red currants and 600 grams of black currants. There’s no need to remove the currants from their stalks; they contribute to the rustic charm of this delightful jelly.
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Simmer the Currants: In a preserving pan, combine the currants with a splash of water. Let the mixture simmer gently for 30 minutes, allowing the fruit to become irresistibly soft and pulpy. Stir occasionally to prevent any sticking.
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Strain the Pulp: After the simmering magic, spoon the fruit pulp into a jelly bag or cloth attached to the legs of an upturned stool. Allow it to strain into a large bowl for at least 12 hours. Patience is key; do not succumb to the temptation to squeeze. Discard the pulp remaining in the jelly bag.
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Measure and Sweeten: Measure the extracted liquid and return it to the preserving pan. For each 600 ml of extract, add 450 grams of sugar. Heat the mixture gently, stirring until the sugar dissolves. Then, let it boil rapidly for about 15 minutes, filling your kitchen with the sweet aroma of currants.
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Test for Set: This is the exciting part! Test for the jelly’s set by placing a small amount on a cold plate. If it wrinkles when touched, you’ve hit the sweet spot. Remove the pan from the heat immediately.
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Add the Port Wine: Time to elevate the flavors! Stir in a generous dash of port wine, infusing the jelly with a luxurious depth of taste. Skim the surface with a slotted spoon to achieve that perfect, glossy finish.
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Pot and Cover: Now that your currant and port jelly is a masterpiece, carefully pot it into sterilized jars. Seal them with love and cover the jelly to preserve its divine essence.
Congratulations! You’ve just crafted a batch of Currant and Port Jelly that not only delights the senses but also makes for a thoughtful homemade gift. Share the love, share the recipe! ๐๐
๐ Recipe Details:
- Cook Time: Not specified
- Prep Time: 0 minutes
- Total Time: 0 minutes (excluding straining time)
- Recipe Category: Jellies
- Keywords: < 15 Mins, Canning, Easy
- Calories: 854.9 per batch
- Nutritional Content (per batch):
- Fat: 2.8g
- Saturated Fat: 0.2g
- Cholesterol: 0mg
- Sodium: 36mg
- Carbohydrates: 199.3g
- Fiber: 60.2g
- Sugar: 106.6g
- Protein: 19.7g
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