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redcurrant jelly

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Making my redcurrant jelly is easy: no need to wait for an overnight drip of juice, you can speed it up by squashing the pulp. And did you know that currant jelly can be as expensive as caviar?

redcurrant jelly cuisinefiend.com

Bar-le-Duc confiture de groseilles is a French currant preserve, indigenous to the town of Bar in Lorraines, somewhere between Reims and Nancy. One tiny jar of the confiture costs 20 euro and it is also known as le caviar de Bar. What’s special?

The reason why currant jam is not as hugely popular as, say, strawberry is the pips. You can presumably mash the currants and de-pip them by pressing through a sieve, like you do (pointlessly, in my view) raspberries for seedless jam. But red- white- and all-currants have softer seeds and so you generally lose the fruit along the way to smooth perfection. Jelly is the answer then, dripping juice slowly then crystallising into solid with a little help from copious amount of sugar.

homemade redcurrant jelly with balsamic and cranberries cuisinefiend.com

But the good people of Bar le Duc, originally monks of the local order are not the faint-hearted. They make their jam – confiture – from whole, specially selected white or redcurrants, handpicked, blemish free. They also like them whole, as you do in posh confitures; suspended, like flies in amber, in delightful syrup/jelly made from currant juice. Pips don’t bother them? Au contraire, they remove them. One by one. By hand. With a fine goose quill. From each single currant.

the best homemade condiment is redcurrant jelly cuisinefiend.com

It would be awe-inspiring if it wasn’t totally bonkers; but the Maison Dutriez, the only surviving producers of the old style confiture, count Mary Queen of Scots and Alfred Hitchcock among the fans of the preserve so perhaps the thing is indeed mind-blowing? Don’t know, haven’t tried but sure will do next time I’m around Lorraine and have twenty euro spare.

quick and easy redcurrant jelly cuisinefiend.com

Mine is not such a high horse; I did not reach for my quill nor pick the pips out with a miniature syringe (there’s a thought). I added a few dried cranberries to the mix which pretend to be de-seeded currants but in spite of that I won’t be able to flog it for 40 euros. Still, it is incredibly awesome on my lamb roast or a turkey pie.

redcurrant jelly

Servings: makes 1 small jar, about 200mlTime: about 2 hours

INGREDIENTS

  • 125g (4 oz.) redcurrants, with stems
  • 100ml (½ cup) water
  • a pinch of ancho chilli flakes
  • 3 cloves
  • 130g (4 oz.) caster sugar
  • 1 tsp white balsamic vinegar
  • 1 tsp dried cranberries


METHOD

1. Place the redcurrants in a small saucepan with 100ml water, a pinch of chilli flakes and the cloves. Bring to the boil and simmer for about 10 minutes, squashing the currants with a wooden spoon, until completely soft.

cooking redcurrants cuisinefiend.com

2. If you have a jelly bag, use it according to the instructions. Otherwise place a colander over a tall pot or jug. Make sure there is enough clearance between the colander and the bottom of the pan, so the juice can drip freely. Additional scaffolding using a cake tin ring or something similar might be useful. Line the colander with a layer of muslin.

3. Pour the fruit into the bag or muslin cloth and leave to cool completely, about 1 hour.

4. Squeeze the remaining juice out of the bag by twisting it lower and lower; take care not to burst it. Pour the juice back to a saucepan. Add the sugar, vinegar and dried cranberries and bring to a vigorous simmer. Let it cook for about 20 minutes until the temperature reaches 105C – or a blob dropped onto an ice cold plate sets to jam/jelly consistency.

cooking redcurrant jelly cuisinefiend.com

5. While the jelly cooks, wash a small jam jar, kilner or lidded, in hot water. Place it in an oven heated up to 120C and immediately switched off.

jar filled with redcurrant jelly cuisinefiend.com

6. When the jelly is ready leave it to slightly cool down, about 5 minutes. Carefully fill the jar, close it tightly and leave for at least a few days to mature before eating.

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