SURE.JELL® FOR LESS OR NO SUGAR NEEDED RECIPES - CURRANT JELLY
Look no further for red currant jelly with less-than-usual sugar. Try SURE.JELL® for Less or No Sugar Needed Recipes - Red Currant Jelly.
Provided by My Food and Family
Categories Home
Time 3h15m
Yield Makes about 8 (1-cup) jars or 128 servings, 1 Tbsp. each.
Number Of Ingredients 5
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
- Remove stems from currants. Crush currants thoroughly, one layer at a time. Place in large saucepan; stir in water. Bring to boil. Reduce heat to low; cover and simmer 10 min., stirring occasionally. Place three layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 6-1/2 cups juice onto 6- or 8-qt. saucepot. (If necessary, add up to 1/2 cup water to get exact measure.)
- Mix 1/4 cup of the sugar (from the measured amount in bowl) and pectin in small bowl. Add to fruit in saucepot; mix well. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in remaining 4-1/4 cups sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 0 g
RED CURRANT POMEGRANATE CRANBERRY JELLY, REDUCED SUGAR
This was a mistake gone good. I wanted to make red currant jelly but there weren't quite enough currants for sale at the farmer's market where I buy my produce during the summer. So I bought all they had and thought I'd figure out the rest when I saw how much juice came from my purchase. I came up with 2 cups of currant juice from the 4 pints I bought, then just supplemented with first the pomegranate juice I had on hand, then some cranberry juice, then finally a little bit of water to get to the 6 1/2 cups of juice I needed. You could change the proportions to suit your needs or tastes, using all of one kind of juice or less or more of another juice, you just need 6 1/2 cups total juice for this recipe. Prep time includes time to make juice from berries so about 10 hours can be subtracted for this step if you are using juice already made. Typically jelly recipes call for you to check for gel 24 hours after processing but mine were a little 'squishy' the next day, then set up great after I forgot about them for a little while, just make sure your seals are good before putting them aside. Great on English Muffins, but also good as a meat accompaniment or used as a glaze on Cornish Game Hens. The brilliant red colour makes it nice for gift giving, too.
Provided by bikerchick
Categories Berries
Time 10h35m
Yield 8 half pints
Number Of Ingredients 6
Steps:
- Pour all juices and water into heavy cooking pot.
- In a small bowl, combine pectin and ¼ c sugar.
- Add to juices in pot and stir well.
- Bring to a boil over medium high heat, stirring constantly.
- After liquid comes to a boil, quickly add remaining sugar and mix in well.
- Bring mixture back to a hard rolling boil (a boil that cannot be stirred down) and boil for one minute.
- Remove from heat and quickly ladle hot liquid into sterilized jars.
- Screw on lids and process for 5 minutes in boiling water bath.
- Remove from bath and wait for lids to"pop".
- If all processed properly, let sit undisturbed for 24 hours before testing for gel.
- If some of your jars did not process properly, refer to your pectin box for re-processing or put in your refrigerator and treat as open jar of jelly, using within one month.
- *Note: To make red currant juice, wash red currants well (you don't need to remove stems).
- Put berries in heavy cooking pot and add ½ cup water.
- Bring to a simmer, cover and cook for 10 minutes stirring occasionally.
- Pour cooked fruit into a jelly bag and let drip over bowl for several hours, or until done dripping.
- Don't try to coax the juice out quicker by squeezing the jelly bag or your jelly will come out cloudy.
- 4 pints of berries gave me 2 cups juice.
CURRANT JELLY
The versatile flavor of currantjelly complements a varietyofdishes -- from crusty breadwith butter to cold meats. Ourtartversion was inspired bythe famous red and white preserves of Bar-Le-Duc, France,where the original fourteenth-century recipe is still made.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 1 quart
Number Of Ingredients 2
Steps:
- In a large saucepan, combine currants with 1/3 cup water. Cook over medium-high heat, stirring frequently, until fruit has broken down and released its juices, about 8 minutes. Mash the fruit mixture with a potato masher or the back of a wooden spoon. Strain through a fine sieve into a large measuring cup, pressing on the solids to extract as much juice as possible. You should have about 4 cups juice. Discard solids.
- Place a small plate in the freezer. Return juice to clean saucepan; add sugar. Bring to a boil over medium-high heat. Reduce heat to a simmer; cook, stirring occasionally, about 20 minutes. When teaspoon of jelly placed on chilled plate ripples if pushed with your finger, it is ready.
- Remove jelly from heat, and skim off any foam from surface. Ladle jelly into sterilized canning jars; wipe rims with a dishtowel. Seal tightly.
- Meanwhile, bring a stockpot of water to a boil over high heat. Using tongs, carefully place filled jars in boiling water, letting them sit 10 minutes. Remove; let cool. If center of jar lids give when pushed with finger, jars have not sealed properly. Jelly in sealed jars will keep up to 1 year. After opening, jelly will keep up to 2 months in the refrigerator.
POMEGRANATE JELLY
This unusual jelly has a variety of purposes. It can replace cranberry jelly with turkey for the holidays. It is lovely for breakfast toast and biscuits. Try it on pancakes!
Provided by MARBALET
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Yield 176
Number Of Ingredients 4
Steps:
- Combine pomegranate and lemon juice with sugar in a large, stainless steel saucepan. Bring to boil over high heat, and at once stir in liquid pectin. Bring to a full rolling boil, and boil exactly 1/2 minute. Remove from heat, and skim off foam.
- Ladle into hot, sterilized jars to within about 1/4 inch of the top. Seal, and process in a boiling water canner for 5 minutes.
Nutrition Facts : Calories 43.8 calories, Carbohydrate 11.6 g, Fiber 0.1 g, Sodium 0.1 mg, Sugar 11.1 g
CRANBERRY AND POMEGRANATE JELLIES
And another from Ainsley Harriott. For an even more adult-friendly jelly, stir in a splash of vodka or orange liqueur. Cooking time is setting time.
Provided by Luschka
Categories Gelatin
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Prepare gelatine as per manufacturers instructions.
- Pour the cranberry juice into a pan and stir in the sugar. Heat the juice, but just before it comes to the boil remove from the heat. Allow to cool for 2 minutes.
- Add the gelatine to the hot cranberry mixture and stir to dissolve. Pour into 4 glasses, then sprinkle in the pomegranate seeds and any juice. They tend to float, making a layer at the top of each glass.
- Allow the jellies to cool, then chill for at least an hour or until ready to serve. TIP: rest the glasses at an angle in the fridge to set at a slant.
- Pour the evaporated milk into a jug and allow your guests to mix it into their jelly at the table.
CRANBERRY-POMEGRANATE SAUCE
Pomegranate, honey and Meyer lemon zest boosts the flavor of the traditional cranberry sauce in this version from Amy Lawrence, and her husband, Justin Fox Burks, the authors of the Chubby Vegetarian blog.
Provided by Tara Parker-Pope
Categories side dish
Time 1h
Yield 6 servings
Number Of Ingredients 8
Steps:
- Rinse cranberries and pour them into a tall saucepan. Pour in pomegranate juice. Turn heat on medium-low.
- Cut the whole pomegranate and remove all the seeds; run them through a food processor and then a sieve or a food mill in order to strain out the seeds. Pour into the pan along with the sugar, honey, lemon zest, salt and clove. Cook for about 30 to 40 minutes until the cranberries pop and the sauce thickens.
Nutrition Facts : @context http, Calories 187, UnsaturatedFat 0 grams, Carbohydrate 47 grams, Fat 1 gram, Fiber 5 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 25 milligrams, Sugar 39 grams, TransFat 0 grams
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POMEGRANATE JELLY - PRACTICAL SELF RELIANCE
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- To extract the pomegranate juice, break apart the pomegranates, removing the peel and white membranes. Place the arils (fruit covered seeds) in a saucepan with 1/2 cup water. Bring it to a boil, mashing the fruit to encourage them to release their juices. Strain through cheesecloth or a jelly bag. (Alternately, use bottled pomegranate juice.)
- Pour the pomegranate juice into a deep saucepan. Add the pectin and lemon juice (but don't add the sugar yet). Bring the mixture to a boil for 1 minute.
- Add the sugar, stirring to combine. Return the mixture to a boil and boil hard for 1 minute (it will foam up, be sure to use a deep pot).
- After 1 minute at a hard boil, turn off the heat and ladle the jelly into prepared jars leaving 1/4 inch headspace.
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