So it was time to turn the forgotten redcurrants into something useful. Redcuurrat jelly will be tasty with the 3 lambs that will soon be arriving in our neat and tidy freezer. Yesterday I simmered a suitable number in the preserving pan.
This morning the bag had stopped dripping, the jars had been through the first stage of sterilisation in the dishwasher and all was ready to complete the jelly making process. The sugar was added (1 pound per pint). I used sugar with added pectin to allow for any pectin lost in the unknown period of freezing (one year, maybe more?).
It didn't take a long time to dissolve the sugar and bring to the boil. Like all jams and jellies a temperature of 105C needs to be reached to achieve setting point which is where my new thermometer probe comes in useful. A welcome Christmas present from my sister.
This kind of jelly can set very quickly so it's advisable to remove the scum and bottle it as quickly as possible before it begins to set.
Followers of Mary Berry will know that she frequently suggests adding red currant jelly to all sorts of dishes so I shall be fully prepared. The question is what shall I concoct next from freezer items. Gooseberry fool or maybe black currant sorbet?