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Thursday, September 1, 2011
The currant/tart cherry jelly is complete! The tiny jars will be gifts (if you get one, and you read this...well, you know the work that went into it and how much I must love you. *wink*). And a big thank you to my mother-in-law who let me borrow her steam juicer to speed up the process. I started out with the cheesecloth/squish 'em method, and it was taking forever!
I followed a recipe in the Ball Blue Book Guide to Preserving. It was a bit sweet for me, though others in the house like it. I wanted to cut back on sugar, but I've never made jelly before, and I didn't know if cutting the sugar would inhibit the setting process, or if the pectin does all the work and therefore less sugar can be used. If you know, leave me a comment, would you? I'd love to make this again, with more berry--less sweet.
Adapted from: Currant Jelly Recipe (Ball Blue Book Guide to Preserving). My addition is tart cherry juice, as we didn't quite have enough currants for a double recipe.
5 C currant juice
7 C sugar
1 packet liquid pectin
Bring to high boil (make sure all sugar is dissolved). Bottle in hot jars with hot lids. Process ten minutes in boiling water bath.
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