Here’s a recipe for red currant rosemary jelly :
- 2 pounds (900g) fresh red currants
- 4 cups (800g) granulated sugar
- 1/4 cup (60ml) lemon juice
- 2 tablespoons fresh rosemary leaves, finely chopped
- 1 package (3 ounces or 85g) liquid pectin
- Prepare the red currants: Remove the stems from the red currants and rinse them under cold water. Place them in a large pot or saucepan.
- Extract the juice: Mash the red currants with a potato masher or the back of a spoon to release the juice. Heat the pot over medium heat and bring the currants to a simmer. Let them simmer for about 10 minutes, stirring occasionally.
- Strain the juice: Set a fine-mesh sieve or cheesecloth-lined strainer over a large bowl or another pot. Pour the simmered red currants into the strainer and press down with a spoon to extract as much juice as possible. Discard the solids.
- Prepare the jars: Sterilize your canning jars and lids by placing them in boiling water for a few minutes. Keep them hot until ready to use.
- Cook the jelly mixture: Return the strained red currant juice to the pot. Stir in the sugar, lemon juice, and chopped rosemary. Bring the mixture to a rolling boil over high heat, stirring constantly. Add the liquid pectin and continue to boil for an additional minute.
- Test for doneness: To check if the jelly has reached the desired consistency, you can perform a gel test. Place a small plate in the freezer for a few minutes. Spoon a small amount of the hot jelly mixture onto the cold plate and let it cool for a moment. If it wrinkles when pushed with your finger, it’s ready. If not, continue boiling for another minute and repeat the test.
- Fill the jars: Carefully ladle the hot jelly into the sterilized jars, leaving about 1/4 inch (0.6 cm) of headspace. Wipe the rims of the jars with a clean, damp cloth to remove any spills. Place the lids on the jars and tighten the rings.
- Process the jars: Process the filled jars in a boiling water bath for about 10 minutes to ensure proper sealing. Make sure the water level is at least 1 inch (2.5 cm) above the tops of the jars. Remove the jars from the water bath and let them cool on a towel-lined surface for several hours.
- Check the seals: After the jars have cooled completely, check if the lids have sealed properly. Press the center of each lid; if it doesn’t move or make a popping sound, the seal is good. If any jars haven’t sealed, store them in the refrigerator and use them within a few weeks.
- Store and enjoy: Label the sealed jars with the date and store them in a cool, dark place. The jelly can be stored for up to a year. Enjoy it on toast, scones, or as a glaze for meats and poultry.
Note: It’s important to follow proper canning procedures to ensure the safety and longevity of your jelly. If you’re unfamiliar with canning, consider consulting a reliable source or guide for detailed instructions on sterilization, processing times, and safety precautions.
Enjoy your homemade red currant rosemary jelly!