What to do with a couple of pounds of gorgeous red currents and sun ripened sour cherries, expertly grown by my neighbour, just steps from my house? I decided to add strawberries and make a triple fruit jelly.
This recipe is loosely based on a Four Fruit Jelly provided by French Master Preserver, Ginette Mathieu in her book “Conserving, Salting, Smoking, Pickling.
Makes 9 250 ml jars
1 3/4 lbs red currants, stemmed and rinsed
1 3/4 lbs Sour cherries, stemmed and rinsed
1 3/4 lbs Strawberries, hulled and rinsed
1 tbsp bottled lemon juice
7 cups Sugar
57gr Certo fruit crystals
Directions
Place all the fruit in the top compartment of the steamer juicer. Steam for approximately one hour- this should provide you with about 7 cups of juice. I don’t press on the fruit while they steam to keep the juice as clear as possible. Alternatively, you could place all the fruit in a saucepan, add one cup of water and bring to a boil. When the fruit has softened (about 5 minutes), remove from heat and place in a jelly bag to hang over a large bowl to collect the juices.
Place the fruit juice in a large preserving pan, along with the lemon juice and certo. Bring to a boil and add the sugar gradually while stirring often. When it reaches a full boil, begin using your instant read thermometer - the gel point is reached at 220 degrees. Or, you can place a few small plates in the freezer and place a spoonful of the hot jelly on it to test for doneness- it should gel. Keep testing until it is ready.
Ladle into 250 ml jars, clean the rims and top with the two piece lids. Place the filled jars into the steam canner and steam for 10 minutes once the dial reached the “green” zone. At the ten minute mark, remove the lid carefully to avoid burning yourself, turn off the heat and let the jars rest in the canner for five minutes. Remove from the canner and let sit until the jars are cooled.
No comments:
Post a Comment