Redcurrant jelly

Redcurrant jelly

By
From
Scandinavian Christmas
Makes
4 x 200ml jars
Photographer
Lars Ranek

Crucial for Christmas, used in Special Gravy, and also eaten with duck and goose. I always have it in my cupboard.

Ingredients

Quantity Ingredient
1kg redcurrants
850g caster sugar, per 1 litre of redcurrant juice

Method

  1. Rinse the currants, leaving them on their stalks but removing any coarser stems. Place them in a heavy-based saucepan with 50ml of water and bring to a boil. Allow to simmer until the currants burst. Pour them into a jelly bag and leave to drain overnight. Don’t press the bag, or the jelly will be cloudy.
  2. Measure the juice, pour it into a saucepan and bring to a boil. Add the sugar, stirring until it dissolves. Let the jelly simmer, uncovered, until it has thickened. You’ll know when this is, because drops of the juice thicken on the spoon and drop back only slowly into the jelly. Turn off the heat and carefully skim off any scum, then pour the jelly into sterilised jars. Seal the next day (to allow all the steam to escape overnight). Stored in a dark, cool place, this keeps for months.
Tags:
Scandinavia
Denmark
Sweden
Norway
Christmas
baking
hygge
Christmas Eve
Christmas Day
cookies
gingerbread
seasonal
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