Red Current Jelly

What do you use your Red Currents for? Do you make Jelly, or do you make Juice? or how about Wine? Mix them in with other fruits to add a boost of flavor? This type of jelly is such a pretty color.

I was digging around in the freezer last night, and came up with a bag of rhubarb that was made into a tiny pie (with top only), a bag of wine pear butter for DH’s lunch snack today and there while digging was a small bag of red current, they had been cleaned, now when this happens its typically because the fruit is ready, and I’m really out of time, as I typically make the fruit into the juice, and then freeze flat and stack them until I am ready to make whatever later in the fall/winter.

So last night made them up into Jelly, must have been the last pick because it was a uneven amount, coming in at 2 and half cups of berries, hmm, dug out 1/2 cup of green gooseberries, just covered them with water and boiled and mashed them, then strained though cheesecloth, measured it out 2 and 1/4 cup of juice, matched it with sugar, and 2 tbsp of Lemon Juice and brought it to a boil. The gooseberries provide the pecton for a nice soft jelly and into hot clean jars, as I intend to use these two jar’s up right away, I open kettle canned them, let them seal, cool and into the fridge, when I got up this morning, half a jar was already gone to toast with hubby, and I have to admit that I did the same, I had made a lovely very dense loaf of buckwheat bread on the weekend and that sweet heavy toasted cut of bread with a touch of real butter went so well with this fresh not to sweet but tangy jelly.

Do you have a favorite current recipe? What is your favorite was to serve it?

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6 Responses to Red Current Jelly

  1. Andrea says:

    I’ve never had red currants, but I’ve had jostaberries and gooseberries, which are in the same family.

    I used the goosies and jostas to make a sauce that I served over pork loin. Trying to recall the ingredients……josta+goose juice, brown sugar, onion, pineapple, cinnamon, apple cider vinegar…and a few other ingredients. The result was a sauce that reminded me of a Christmas-pineapple-brown sugar glazed ham; that brilliant combination of sweet, salty, savory flavors. Sadly, my source of goosies and jostas moved out of state 😦

    • I have grown up with Gooseberries but we only ever had the really sour green one’s, now I have both green and the sweet huge pink ones, I just added in two Josta bushes last year, so hopefully will have my first crop this year as I put in two year old plants, they grew well last year so we will see.

      That sauce sounds just lovely! Do you have room to put a few plants in your own yard now that your source has moved?

      • Andrea says:

        I plan on adding goosies or jostas eventually….in fact, I just posted on Freecycle trying to find a couple starts. Wouldn’t that be a lovely find? We add a bit each year to the garden and orchard and berry patches…this year we added an extra strawberry bed and 2 cranberry bushes.

  2. mom says:

    According to my mother ,there was nothing that beat red currant jelly with poultry .
    I must admit that a cold turkey sandwich with currant jelly gets me all tingly too.
    We didn’t buy berries so did not have cranberry sauce growing up and when we realized that living in town meant giving up so many well loved things, it wasn’t a fair trade Mom

    • I do agree, I like Red Current Jelly on a chicken sandwich that is for sure, moving to town from the farm is never a fair trade in my mind, and yes, you certainly do have to give up beloved things you take for granted when you have the land.

  3. Pingback: Indulgent Red Current Chocolate Cake Recipe | Just another Day on the Farm

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