Not past, not future – it’s all about the Currants

They look like a combination of beautiful jewelry and rain drops made of sugary sweetness.

Not past, not future   its all about the Currants Preserving Recipes Currant

They are not.

Not past, not future   its all about the Currants Preserving Recipes Currant

As lovely as currants are, they are also very bitter.  Dana popped a bright red globule in her mouth and expected a splash of sweetness.  I happened to look up at the right time to catch her face turning inside out.  They really are that bitter.

We transformed our currants (red, black and green) into jelly.  They made a heartbreakingly small amount.  5 pints (10 cups) of currants reduced to made 4 cups of jelly.  The final product should be a combination of sweet and sour that will be ideal for meat and wild game.

The process of making a jelly is very different from a jam (it`s major textural difference is that the final product contains no seeds).  This one started with a simple crushing of the currants and an overnight straining through a double layer of cheesecloth.  There is no need to remain the stems or seeds because of the straining.

The recipe we called for claimed this should set solid – it`s a risk as the cooking process does not include the stems, skin or seeds (which are where the highest percentage of pectin is contained).  We can see the liquid has thickened after two days of sitting in their jars and time will tell how far the set goes.  It took almost 2 weeks of our cherry jelly to set last year.  If it remains liquid, we`ll have a lovely sauce.

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  1. [...] game and lamb. There’s a recipe for red currant jelly here and a walk-through of our results last year here. This is part of our Preserving Summer series (click the link for access to all of the [...]

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