Redcurrant and port jelly: the sour redcurrants are combined with the port wine, which gives intense red color and a delicious sweet flavor to the jam.
The redcurrant harvests this year was great. Anyhow this was true for all the fruit. Because there was virtually no frost to spoil the blossom the fruit harvest was very big.
I already have so many jars filled with jam and the remainder of the fruit is frozen, so I can use it later for smoothies or filling for a pie.
Redcurrant are sour
Redcurrants in themselves are sour, but it is well compensated by the sugar in the jam. The port wine gives an intense flavor, making it even better. And because the port wine will be cooked almost all alcohol has evaporated by the time it goes into the jars.
- Process the red berries together with blueberries for a deeper intense taste. In this recipe replace half of the redcurrants with blueberries.
- It's also a great idea to use strawberries. That gives a sweeter taste. Use ½ pound (250 grams) of strawberries and ½ pound (250 grams) of red berries.
- Don't want to use port? Then use 3 tablespoons of apple juice.
- Cook the redcurrants to make their skin soft and let them release their juice. After that process you sift out the remaining seeds, stems and skins.
- Go with a piece of paper over the hot jam to remove the foam. When you should omit this, you'll get bubbles in each jar.
- If you want to test if the jam is thick enough, drip some jam on the cold plate. If the jelly runs out it is not sufficiently thickened yet. When the drop solidifies the jam is done. It can then be poured into the jars. Make sure you keep the plate stored in the cold refrigerator in between the testing.
- Once the jam is poured into the jars, put them bottom up to ensure that the jars contain no air. That way your jam will get a longer shell life.
- Wash the redcurrants in a colander. Get rid of as much stems as possible.
- Put a plate in the refrigerator so it will get really cold. The plate will be used to test if your jam cooking process is done.
- This jam can be stored, if the jars are sterilized and correctly sealed, for up to one year in a dark and cool place.
- If you still got some redcurrants make frozen yogurt with red fruit or these redcurrant cheesecake in a glass. In both recipes you can also use your homemade redcurrant jelly with port.
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Red currant and port jelly
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- 1 pound redcurrant
- 1 pound sugar
- 3 tablespoons port wine
- Wash the fruit thoroughly.
- Put a plate in the refrigerator so it becomes really cold.
Prepare redcurrant jam with port wine
- Put the fruit in a saucepan with 1¼ cup (300 ml) of water and bring to a boil.
- Reduce heat to low and simmer for 20 to 30 minutes, until the berries are soft.
- Put the berries in a fine sieve which is placed on top of a bowl and drain overnight.
- Mix the sieved juice with the port and sugar in a saucepan and bring to a boil.
- Let it simmer for 5 minutes.
- Check with the cold plate method or the jam is sufficiently gelled. If that is not the case, simmer the jelly for 2 more minutes and try again. Repeat until the jam has the proper consistency.
- Use a paper towel to take the foam of the Jam (see tips).
- Then turn off the heat and pour the jam into clean jars.
- Remember to label the jars!