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  • From: "Pat Armstrong" <rancher@carolina.rr.com>
  • To: "North American Fruit Explorers" <nafex@lists.ibiblio.org>
  • Subject: Re: [NAFEX] currant preserves and plant productivity.
  • Date: Fri, 2 Jul 2010 07:42:00 -0400

Ginda, my Mother used to make crabapple jelly like this, she added 100% apple juice and sugar (lots of sugar,) no water, to the strained out juice--works just fine. She also made grape jelly from frozen concentrate once...lol.

BTW & IMHO the older "Joy of Cooking" editions are a treasure trove of how to make stuff from scratch, jelly and preserves included.



zone 8b
Pat

----- Original Message ----- From: "Ginda Fisher" <list@ginda.us>
To: "North American Fruit Explorers" <nafex@lists.ibiblio.org>
Sent: Friday, July 02, 2010 7:14 AM
Subject: Re: [NAFEX] currant preserves and plant productivity.



On Jul 2, 2010, at 6:01 AM, Alan Haigh wrote:

First I want to say how I make preserves with black currants. . .
I just take the berries that I froze back when it was too hot and hectic to stand over a stove and throw them in a pot and let them thaw. Then I stir while bringing them up to a boil while adding sugar to taste (lots of sugar!). Once they get to boiling I take them off the stove, mash them, let the mash cool and they're done. The jam (not preserved) will last in the fridge for at least 2 months, bigger batches require freezing some of it.

I just made red currant jelly. I follow the recipe in an old "Joy of Cooking". In the past I've had trouble with the texture, I think because there's too much pectin. This year I tried adding some water and more sugar (I used 1 part sugar to 1 part juice, plus some added water.)

Oh - I start by making juice, because I like a clear jelly instead of seedily preserves. To do that, I put all the fruit in a pot, crush it so that the bottom of the pot is wet, and cook slowly until all the skins turn translucent (instead of transparent) and I have a wet mass. Then I pass it through a fine sieve, sometimes using cheese cloth. (the cheese cloth, which must be pre-wetted, gives a clearer jelly, but I generally don't bother.) I am always disappointed at how much less juice there is than there was fruit, but 4 cups of juice makes a lot of jelly.

So this year I had 4 cups of juice, I added a cup of water and 4 cups of sugar. I cooked it until it reached the "jelly" stage and bottled it, giving me 4 bottles of jelly.

First, adding the water was a waste of time and energy - I just boiled it off again. (So I guess it wasn't all that much too much pectin.) Second, adding more sugar did cure my "too chewy" issue, but it resulted in jelly which is too sweet for my tastes. So I'm thinking of either aiming for too-soft jelly next year, or adding some other fruit juice.

My jelly, made more-or-less like this, has always stored fine for a year or more in the fridge. At least, it doesn't mold, and no one has dropped dead.

Ginda
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