RASPBERRY-CURRANT JAM
I often use currants instead of pectin in making jams. They add a lively tang and ensure the jam sets beautifully, especially since I use as little sugar as I can get away with. Use red currants and red raspberries together, or black currants with black raspberries.
Provided by Jenny Sanders
Categories Raspberries
Time 1h
Yield 5 250ml jars, 80 serving(s)
Number Of Ingredients 4
Steps:
- Wash the currants and put them in a sauce pan with the water.
- Cover the pot and bring to a boil, stirring gently, until the currants are all popped.
- Press them through a sieve, and reserve the puree.
- Discard the skins, stems and seeds.
- Gently rinse the raspberries and drain them well.
- Mix the currant puree, raspberries and sugar in a large pot.
- Bring to a boil, stirring constantly, until the sugar dissolves.
- Boil hard until the mixture almost reaches the gell stage, about 20 minutes.
- Stir occasionally to prevent sticking.
- Remove from the heat and skim.
- Seal in sterilized jars.
- Put in a boiling water bath for 5 minutes.
CURRANT JELLY
The versatile flavor of currantjelly complements a varietyofdishes -- from crusty breadwith butter to cold meats. Ourtartversion was inspired bythe famous red and white preserves of Bar-Le-Duc, France,where the original fourteenth-century recipe is still made.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 1 quart
Number Of Ingredients 2
Steps:
- In a large saucepan, combine currants with 1/3 cup water. Cook over medium-high heat, stirring frequently, until fruit has broken down and released its juices, about 8 minutes. Mash the fruit mixture with a potato masher or the back of a wooden spoon. Strain through a fine sieve into a large measuring cup, pressing on the solids to extract as much juice as possible. You should have about 4 cups juice. Discard solids.
- Place a small plate in the freezer. Return juice to clean saucepan; add sugar. Bring to a boil over medium-high heat. Reduce heat to a simmer; cook, stirring occasionally, about 20 minutes. When teaspoon of jelly placed on chilled plate ripples if pushed with your finger, it is ready.
- Remove jelly from heat, and skim off any foam from surface. Ladle jelly into sterilized canning jars; wipe rims with a dishtowel. Seal tightly.
- Meanwhile, bring a stockpot of water to a boil over high heat. Using tongs, carefully place filled jars in boiling water, letting them sit 10 minutes. Remove; let cool. If center of jar lids give when pushed with finger, jars have not sealed properly. Jelly in sealed jars will keep up to 1 year. After opening, jelly will keep up to 2 months in the refrigerator.
RASPBERRY CURRANT SAUCE
This sauce is usually served with Finnish or Danish rice pudding. When I made this with Finnish rice pudding, my husband said I could forget the pudding, but begged that I keep making the raspberry currant sauce on a regular basis! It can also be made with fresh raspberries or cranberries, fresh or frozen. Serve on vanilla ice cream, pound cake, or over fresh berries.
Provided by QuiltnDD
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 45m
Yield 8
Number Of Ingredients 4
Steps:
- Combine the raspberries and jelly in a saucepan over medium heat and bring to a boil. Mix the cold water and cornstarch; stir into the raspberry mixture. Bring to a boil, stirring constantly; boil and stir one minute. Cool.
- Press through a sieve to remove seeds. (Don't skip this step!) Chill before serving.
Nutrition Facts : Calories 70.9 calories, Carbohydrate 17.7 g, Fiber 0.9 g, Protein 0.5 g, Sodium 0.6 mg, Sugar 14.6 g
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