Red Currant Jelly

I really must take more pictures of things.

So I topped 8 punnets of red currants. Delicious, so glad I was blessed in not having to pick them.

Then they were boiled down with water and mashed lightly to keep the juices coming out. Traditionally jelly makers use a jelly bag, but I am sorry to all of you that stick with your jelly bags, bu my kitchen aide attachment is way better, and takes less time. It is the attachment that you would use if you were making tomato sauce, I then place a sieve over the bowl and let the liquid fall through. Remembering of course to empty the sieve occasionally. 

You then have lots of glorious juice to play with. 

I did 3 batches of 1 lt currant juice, 1 kg sugar, and 1 packet of pectin.

and I did 1 batch of 1lt currant juice, 1 kg sugar no pectin. 

I have found in the past that when I have not used pectin (first attempt at making currant jelly though) I have not had the desired gelling effect, but the pectin-less vs. the pectin filled turned out just about the same, Which was great. 

So now I am the proud owner, maker of 29 jars of red currant jelly. I am also very pleased because there are only 2 jars that did not 'pop' of their own accord, so I plan on putting them in the dish washer this evening when I do a load of dishes and having them pop that way instead of boiling them. I hope it works. Also, GOD BLESS DISHWASHERS, and no I do not mean significant others, or friends that you have roped into the day just to wash dishs, actual honest to goodness electric dishwashers. 

There is something quite satisfying about taking large quantities of fruit boiling the fruit down, and the putting your rewards in little jars. Rewarding/relaxing as you can see the fruit of your labour, and enjoy the fruits of your labour as you eat them. 

Next on the canning list is crab apple jelly, and then mint jelly, and maybe some bacon jam...one day. 

Night

-A