Redcurrant and Port Jelly

Redcurrant jam with port wine, two jars on top of eachoter on a white background

Redcurrant and Port Jelly: This artisanal jam is bursting with juicy red berries and gets a deep flavor from the subtle hint of Port. And by combining the sour red berries with the red Port, you get an intense red color and a delicious sweet taste.

Prep Time 5

Cook Time 15

Sieve time 8

Course Preserve, Harvest and Jams

Cuisine Other

Servings jars (cups)

Calories 1172 kcal

Ingredients

▢ 5 cups redcurrants
▢ 1¼ cup water
▢ 2½ cups sugar
▢ 3 tablespoons port wine

Ingredients you need per step are listed below the step in Italic

Instructions

Preparation

Wash the fruit gently.
Put a plate in the refrigerator, so it becomes really cold.
Sterilize all jars and lids.

Prepare Redcurrant and Port Jelly

Put the fruit in a saucepan with water and bring to a boil.
5 cups redcurrants, 1¼ cup water
Reduce heat to low and simmer for 20 to 30 minutes until the berries are soft.
Put the berries in a fine sieve 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.
2½ cups sugar, 3 tablespoons port wine
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 two more minutes and try again. Repeat until the jam has the proper consistency.
Use a paper towel to remove the jelly's foam.
Then turn off the heat and pour the jam into clean jars.
Remember to label the jars!

NOTES

1. Redcurrant:

Also called currants, they are sour to sweet and sour. You can eat the whole berry, including skin and seeds. Remove the stems and wash them gently with water just before using them. You can also use frozen red currants.
You cook the berries to release the juice. Because you sieve it afterward, seeds stems, and skins remain behind in the sieve.

2. Red Port: Use a sweet variety. Ruby and Tawny are both excellent choices. If you don't want to use alcohol, replace it with apple juice, grape juice, or berry juice.

3. Variations

Process the red berries together with blueberries for a deeper flavor. You then replace half of the red berries with blueberries.
Apple-berry jam: Add a finely chopped apple to the recipe.
It is also nice to use strawberries. That gives a sweeter taste. Use 1 ½ cups (300 grams) of strawberries and 1 ¾ cups (200 grams) of red currants.

4. Jam Tips

Make sure the jars and lids are properly sterilized before use. Ellas Better Bakes has a good description of that, and you can find it here.
Sweep with paper on top of the jam to remove the foam. Otherwise, you will get foam in your pots.
After the jam has been poured into the jars, turn them upside down to prevent air from entering (less spoilage)

5. Storage

Provided the jars are properly sterilized and sealed, this jam can be kept in a dark and cool place for a year. Once opened, store the jam in the refrigerator. It will then remain good for a few weeks.

Nutrition

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