This year, my garden surprised me with an extraordinary bounty of red currants. One bush alone yielded an impressive eight pounds of these vibrant, tangy berries. With more red currants than I knew what to do with, I decided to turn this abundance into delicious red currant jelly. The result? A delectable treat that captures the essence of summer in every spoonful.
The Joy of Growing Red Currants
Red currants are this gardener’s delight. These small, bright berries are not only beautiful to look at but also packed with flavor and nutrients. Growing them has been a rewarding experience, from watching the tiny green berries emerge in the spring to seeing them ripen into juicy, red jewels in the summer. When I look a bush that's laden with these ruby-like fruit I'm transported to the farm in Normandy where I learned to love these little things.
This year, the conditions must have been just right — ample sunshine, the perfect amount of rain, and perhaps a bit of luck. My red currant bushes thrived like never before, producing a bumper crop that exceeded all expectations.
Harvesting the Bounty
Harvesting red currants is a labor of love. The clusters of berries are delicate and require gentle handling to avoid bruising. As I picked the currants, I couldn’t help but marvel at their brilliant color and the sheer quantity. By the end of the day, I had collected eight pounds of red currants from a single bush—an impressive feat for any gardener.
What to Do with an Abundance of Red Currants?
Faced with this abundant harvest, I pondered various ways to use the red currants. While they are delicious eaten fresh, their tartness makes them perfect for jams, jellies, and sauces. I decided to make red currant jelly, a classic preserve that allows the unique flavor of the berries to shine.
Making Red Currant Jelly
Making red currant jelly is a straightforward process that results in a stunningly vibrant and flavorful preserve. Here’s the recipe I used, which turned out to be absolutely terrific. Red currants have a lot of pectin in them naturally, so a jelly made from them sets all on its own. It's like magic.
Red Currant Jelly Recipe
Ingredients:
- 4 pounds red currants (to yield about 5 cups of juice)
- 4 cups granulated sugar
- 1/4 cup water (if needed)
Instructions:
1. Prepare the Currants:
Rinse the red currants thoroughly and remove them from their stems. You don’t need to be overly meticulous, as the stems will be strained out later.
2. Cook the Currants:
Place the red currants in a large pot. If the currants are particularly dry, add 1/4 cup of water to prevent sticking.
Cook the currants over medium heat, stirring occasionally, until they begin to soften and release their juice. This usually takes about 10-15 minutes.
3. Extract the Juice:
Pour the cooked currants through a fine-mesh sieve or a jelly bag into a large bowl. Press down on the solids to extract as much juice as possible. You should end up with approximately 5 cups of juice.
4. Make the Jelly:
In a large pot, combine the red currant juice and granulated sugar. Stir until the sugar is fully dissolved.
Bring the mixture to a boil over medium-high heat, then reduce the heat to medium. Continue boiling, stirring frequently, until the jelly reaches the setting point. This should take about 20-25 minutes. You can test the set by placing a small amount of jelly on a chilled plate; if it wrinkles when pushed with your finger, it’s ready.
5. Jar the Jelly:
While the jelly is cooking, sterilize your jars and lids by boiling them in water for 10 minutes.
Carefully ladle the hot jelly into the sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims of the jars with a clean, damp cloth, then seal with the lids.
6. Process the Jars:
Process the filled jars in a boiling water bath for 10 minutes to ensure a proper seal. Remove the jars from the water and let them cool completely on a towel or cooling rack.
7. Enjoy Your Jelly:
Once cooled, check the seals and store any unsealed jars in the refrigerator. Properly sealed jars can be stored in a cool, dark place for up to a year.
A Sweet Conclusion
Making red currant jelly was the perfect way to celebrate my garden's bounty. The jelly’s vibrant color and tangy-sweet flavor make it a delightful addition to toast, pastries, or even savory dishes. If you find yourself with an abundance of red currants, I highly recommend giving this recipe a try. It’s a wonderful way to preserve the taste of summer and share it with friends and family throughout the year.
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