Redcurrant and gooseberry jelly

After spending the weekend helping out at the National Gardens Scheme opening in Barlborough I was handsomely rewarded with a punnet each of raspberries, redcurrants and gooseberries. The raspberries didn't touch the sides as we had previously sampled these juicy delights. I wasn't too sure at first what to do with the redcurrants and gooseberries. In many ways they looked too beautiful but I was determined to do them justice. I'd been helping out on the tombola stall and all the prizes had been homemade goodies. Having been surrounded by jars of various chutneys, jams, salt, sugars and vinegars for the weekend I decided to turn the fruits into some sort of preserve and struck upon making a jelly.

Many people preserve fruit because they have a glut of it and recipes state large quantities of fruit required and a large pan to make it in. I can't call two punnets a glut but that's the beauty of this recipe. I used my largest saucepan and the yield is just one and a half small jars so no need to hunt around for lots of empty jars. I do use new lids on the jars. You can wash and sterilise glass jars but getting a mustard or mint sauce stain and smell off a lid is near impossible.

Most people go for a jam when making a fruit preserve. I prefer to make and eat jellies. When making jellies you don't have to worry about preparing the fruit by topping and tailing it or removing any stalks, stones or seeds because they get strained out. I also find this a benefit when eating as no seeds get caught in your teeth.

One of the favourite fruit preserves to make is strawberry jam but for a novice preserve maker it is actually one of the trickiest. This is because strawberries are low in pectin which help it to set. Redcurrants and gooseberries on the other hand are both full of pectin so a quick set is easy to achieve. I use a jelly strainer stand which you can buy from places such as Lakeland. I ditched the jelly bag method as I found it hard to clean and dry the bag. I now use a muslin square and secure it round the top with an elastic band. If you don't have a stand but you do have knobs on your kitchen doors above a work surface you could attach a jelly bag to it and have the glass jug underneath to catch the juices. It is more awkward to get the fruit into the bag without making a mess but maybe worth trying if you don't want to splash out on the full kit.

Click here for a printable recipe.

Equipment: Large saucepan, jelly strainer stand, jelly bag or muslin square, glass jug, 2 small plates/saucers, freezer, 2 small jars and lids.

Ingredients

275g Redcurrants

275g Gooseberries

250ml Water

450g Granulated sugar for each 600ml of liquid. I had 400ml so used 300g of granulated sugar

Method

1. Put the fruit into the saucepan and add the water.

2. Bring to the boil and squash the fruit (I use a potato masher) to help extract the juices. Reduce to a simmer.

3. Cook for about 30-45 minutes making sure the fruit doesn't burn.

4. Set up your jelly strainer and put a glass jug underneath.

5. Spoon some the fruit and juices into the jelly strainer. Add small amounts until all the mixture is in the strainer.

6. Leave to strain for about an hour. Do not be tempted to squeeze the bag as this will result in a cloudy jelly.

7. As redcurrants and gooseberries are rich in pectin you can take a second extraction.

8. Place the pulp from the strainer back into the pan and add just enough water to cover the fruit.

9. Bring to the boil and then reduce to a simmer for about 30 minutes.

10. Strain again as before. You can mix the two sets of juices together.

11. Check the volume of liquid and calculate the amount of sugar required. 600ml requires 450g. 400ml requires 300g of sugar.

12. Put the plates or saucers into the freezer.

13. Ensure the jars are clean and dry. Put into the oven to sterilize at 120°C/Gas mark ½-1.

14. Pour the jelly liquid back in the large saucepan and bring to the boil. Add the sugar and stir gently to dissolve.

15. Keep at a rolling boil for about 10-12 minutes and then try the setting point.

16. Take one of the plates out of the freezer and drop a small amount of the liquid onto the plate. Push it with the spoon and if it wrinkles and moves it is ready to bottle. If not keep boiling and try again in a minute.

17. Quickly take the pan off the heat and take the jars out of the oven (remember they will be hot!). 
18. Pour jelly into the jars. Skim any scum off the top. Put the lids on immediately to ensure that 'pop' when first opened.