Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Preserving >> Current Port Jelly

Print this Recipe    Current Port Jelly

Currant and Port Jelly

1.4 kg redcurrants or blackcurrants
600 ml water
sugar
3 tablespoons port

There is no need to remove the currants from their stalks. Put
the currants in a preserving pan with the water and simmer gently
for 30 minutes, until the fruit is really soft and pulpy. Stir
from time to time to prevent sticking.

Spoon the fruit pulp into a jelly bag or cloth attached to the legs
of an upturned stool, and leave to strain into a large bowl for at
least 12 hours. Do not squeeze.

Discard the pulp remaining in the jelly bag. Measure the extract
and return it to the pan with 450g sugar for each 600 ml extract.

Heat gently, stirring, until the sugar has dissolved, then boil
rapidly for about 15 minutes. Test for a set and, when the setting
point is reached, remove the pan from the heat. Stir in the port,
skim the surface with a slotted spoon and pot and cover the jelly.

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.




  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.