Photography and Knits by Elise Sophie

norwegian flowers, books in a stack on the bedside table, cups of tea, films with lots of swearing, pincushions shaped as mushrooms, cats with big hearts, friends with many names and flavours, music with a lot of dimensions, knitting needles that mysteriously disappear, and yarn. lots of yarn.

onsdag 30. juli 2014

'Tis the Season...

... for redcurrant jelly! At least here, above the arctic circle.

Here, long overdue (I think these photos are from july/august 2012), is my post with the excellent red currant jelly recipe I hinted at two years ago. I found the recipe in the lovely book Jam, Jelly & Relish by Ghillie James, and I'll write it in full as written in the book, for you to enjoy also.

For about 1,5 litres of Redcurrant Jelly, you'll need:

"1kg red currants, washed but kept on their stems
about 500g granulated sugar

Put the redcurrants into a pan with 500ml water and cook for 20-30 minutes, or until the fruit is soft and has burst open to release its juice. Pour into a jelly bag and leave to strain through overnight."

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"Measure the strained liquid into a jug. Weigh out 450g sugar per 600ml redcurrant juice and put both into a pan. Heat gently, stirring, until the sugar has dissolved, then increse the heat and bring to a rolling boil. Boil for 15 minutes then test for a set. Continue to cook util a set is achieved, then pour into warm sterilised jars and seal."

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Unfortunately I didn't take any photos of the jelly in the jars, but the jelly had the most vivid red colour, and it was sweet yet tart like a good redcurrant should be. The jelly set perfectly following this recipe, and I was very pleased with myself afterwards. James' book is full of recipes for other types of preserves, including a very interesting sounding "Strawberry and Rose Petal Syrup" that I'll have to try some day. Hope you try this jelly out!

Photos taken with my Pentax MX, 35mm film, 200 iso.

All text in quotation marks are © Ghillie James.

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