Redcurrant jelly
Preparation : 15 min
Cooking : 15 min
Total time : 30 min Rest : 0 min
Equipment
Extra Press
4 people
500 g redcurrants
800 g sugar
20 g pectin
Associated products
Tips
Chef's tip: to preserve the colour of the redcurrants, you can add a drizzle of lemon juice at the end of the cooking time.
RECIPE STEPS
1
Wash the redcurrants and strip them from their stalks.
Process 500g redcurrants using the Extra Press, set aside there juice and repeat the process 2 times.
- 500 g redcurrants
2
Mix the jam gelling agent with 2 tbsp of sugar in a bowl.
- 800 g sugar
- 20 g pectin
3
Pour the juice into a saucepan and sprinkle over the jam gelling agent and sugar, stirring gently with a wooden spoon.
Bring it to a steady boil for 2 minutes, stirring constantly.
4
Add the same weight in sugar, bring back to the boil and cook over a high heat for 2 minutes, again stirring constantly.
- 800 g sugar
5
Skim off the foam and immediately pour the jelly into the jars. Fill the jars to the brim.
