Blink and you’ll miss it

reducrrant jelly3I always forget how easy jelly is, especially if you’re using redcurrants, which I suspect consist of 99 percent pectin. I picked a small container of them at the garden this week, added the few dozen berries from our own crowded out redcurrant bush and simmered them up with a drizzle of water last night before leaving the goop to drip overnight. The recipe says weigh the liquid, add an equal weight of sugar and then boil up for five minutes until it sets. I didn’t even add the juice of a lemon.

redcurrant jelly2

All I can say is that redcurrant jelly doesn’t need anywhere near five minutes to set. I had 218 grams of liquid, according to my trusty digital scale. So I added 190 grams of sugar, heated gently until the sugar melted, and then boiled the liquid. By the time I looked back round from setting the timer, the bubbling mix had that jelly tone already, and my set test proved that there was no need to wait any longer. What was that, a 3-minute boil? Maybe even less. It was all over before I’d even had time to make my morning coffee.

I poured into hastily sterilized jars (one regular jar and half a small one), and sealed them. Too small a batch to think about water bathing. There’s plenty of room in the fridge.

redcurrant jelly

Very productive.

Rating: 4(out of 5)

This is a lovely jelly, soft enough to spoon from the jar, and firm enough to spread on bread. It’s tart, but not too tart, and the PBJ (peanut butter and jelly sandwich) it makes might even be better than the PBM (peanut butter and marmalade) I’ve been taking on bike rides up to now.


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