How To Make Redcurrant Jelly - The Fermented Foody

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How To Make Redcurrant Jelly

How To Make Redcurrant Jelly

Redcurrant JellyGather your Goodies

600g Fresh Redcurrants

35 ml Filtered/Mineral Water

3/4 (250ml) Cup Xylitol

2 1/2 Tablespoons Agar Flakes

It’s Action Time!

  • Remove redcurrants from the stalks and place in a colander
  • Rinse them thoroughly, so no woody parts remain
  • Add them to a saucepan, along with the water
  • Cook on a medium heat for 15 minutes
  • Strain out the pips by sieving the mixture or pushing it through a juicer
  • Wash your saucepan or grab a fresh one
  • Return your clean mixture to the saucepan (it will be fairly thick)
  • Add the sugar and agar flakes
  • Keep on a low heat until the sugar and flakes have melted and the mixture is boiling (stir while this is happening)
  • Pour your runny jam into a jam jar, rest a sheet of kitchen paper towel over the top so it can breath and leave overnight to set.
  • Done!

HOW easy?!

Ooh, Really?!

In case you’re now aware … alcohol sugars may cause bloating or gastro-intestinal issues.

Xylitol has no sugar rating and on the advice of my naturopath (Harald Gaier, a professional with over three decades of experience in the field of health) I’m only recommending xylitol made from beech and birch.

Today I searched online and read that this company manufactures their product from birch and beech.

A quick phone call confirmed that, indeed, their product is from this source.  They were happy to follow up with the same confirmation in writing, on email. This is something I recommend you do (writing/calling manufacturers) when you’re looking to buy a product regularly. It’s worth the time to ensure you’re making the best choices for your health.

I personally don’t use any alcohol or replacement sugars, but it’s your choice if you feel they work for you and this type of Xylitol is the best, plus it’s the alcohol sugar Harald would recommend as the safest of them all.

Here’s the link:

300g UK

http://tinyurl.com/h4d5h67

500g UK

http://tinyurl.com/grcn5tl

Be careful what you purchase. Xylitol is made from various sources including oats, berries, sugar cane and beets. If you have allergies or food intolerances, it’s always wise to call a manufacturer before you purchase, since most products won’t list their source on the packaging.

Okay! Are you ready?

I’ve made it twice and it’s ready to pour into a jar within 30 minutes of kick off.  So exciting!  It will take a longer if you need to strain by hand.

Most jams and jellies seem to list sugar as their top ingredient. This one is predominately fresh fruit. Yay!

Agar flakes are a sea vegetable, naturally organic. This brand create their flakes the traditional Japanese way, by cooking a selection of sea vegetables, then naturally freeze drying them outside in winter sun and snows:

http://tinyurl.com/z625dej

So there’s a lovely little jelly to add to your collection. It’s wonderful with so many foods!

Redcurrant Jelly

 

 

 

About the Author Sarah Jackson

I love to experiment with food, write poetry, read, walk in nature, take iphone photographs, sing, cycle, watch good movies, documentaries, dramas and comedy.

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Leave a Comment:

7 comments
Robyn says

I’ve never had currant, but this looks fabulous!! Thanks for sharing and for the warnings about tummy issues!

Reply
Trish says

I’ve never had a currant! Hmmm I may have to try to find some!

Reply
Paola says

That is amazingly easy and cool, sounds very tasty aswell, I will definetly give it a try.

Reply
    Sarah Jackson says

    Thanks Paola. I hope you like it.

    Reply
verushka says

oh seems pretty easy to do! Thank you for sharing.

Reply
Wendy Tomlinson says

Ooh, I love redcurrant jelly. This seems easy enough to make. Thanks for sharing Sarah

Reply
    Sarah Jackson says

    It certainly is Wendy. 🙂 Pleasure.

    Reply
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