White currant, banana & ginger jam.
White currant and gooseberry jam .
White currant jelly.
White сurrant jam .
White currant, banana & ginger jam:
Wash the fruit then, stalks and all, boil them in some water till soft, following quantities for jelly making.
Squash the fruit to extract as much juice as possible.
Then strain it - not through a muslin but just an ordinary sieve.
Add a bit more water to your sieved stalks & seeds, boil & sieve again (to get as much out as possible!)
Measure your strained juice & add 1 lb of sugar per pint of juice.
Slice in about 1 or 2 ripe bananas per pint of juice and grate fresh ginger root to taste.
Boil till you reach setting point.
The resulting jam is simply WONDERFUL: the white currants give it acidity, the bananas give it creaminess and the ginger gives it heat.
ENJOY!
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White currant and gooseberry jam (I call this the champagne of jams)
Cover equal quantities of whitecurrants and green gooseberries with water plus an extra inch in the pan, bring to boil and then turn heat right down and simmer until skins are soft enough to rub away when tested between thumb and finger.
Weigh the mix. Add equal weight of sugar, heat and stir to dissolve, then bring up to rolling boil, turn down the heat to about midway and cook until the jam curtains with a jagged drip when dripped from a cool ladle. Then jar.
White currant jelly - good with meats and oily fish.
Cover whitecurrants with water plus an extra inch in the pan, bring to boil and then turn heat right down and simmer until skins are soft enough to rub away when tested between thumb and finger. Allow to cool. Strain through a fine sieve (or jelly bag if you must) allowing the sieve or bag to stay dripping for at least an hour, and weigh the juice, discarding the skin and pips. Add equal quantity of sugar , heat and stir to dissolve, then bring up to rolling boil until the jelly curtains with a ragged drip when dripped from a cool ladle. Then jar. Don't shake or stir the jars while the jelly is cooling.
One proviso - some whitecurrants are good for cooking, being a bit sharp, but some are for dessert purposes - they taste sweet raw - they won't make good jam or jelly if they are very ripe.
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White Currant Jam - A basic recipe that requires no adapted embellishments.
Ingredients
1 cup currants, rinsed and plucked from their stems. (Any currant or gooseberry will make a fine jam.)
1 cup sugar
1 1/2 cups water
Method
In a medium saucepan, bring all ingredients to a boil over medium heat. Reduce heat to low. Simmer fruit until it collapses and a slight syrupy texture begins to form. Remove from heat. Turn mixture into a large strainer placed over a large bowl. With a wooden spoon, press and rub fruit mixture through strainer to separate from the seed and peel solids. Discard solids. Mixture will set almost immediately while still warm. Transfer to refrigerator to cool. Makes approximately 1 cup. You can double or triple the recipe without any adjustments.
White currant and gooseberry jam .
White currant jelly.
White сurrant jam .
White currant, banana & ginger jam:
Wash the fruit then, stalks and all, boil them in some water till soft, following quantities for jelly making.
Squash the fruit to extract as much juice as possible.
Then strain it - not through a muslin but just an ordinary sieve.
Add a bit more water to your sieved stalks & seeds, boil & sieve again (to get as much out as possible!)
Measure your strained juice & add 1 lb of sugar per pint of juice.
Slice in about 1 or 2 ripe bananas per pint of juice and grate fresh ginger root to taste.
Boil till you reach setting point.
The resulting jam is simply WONDERFUL: the white currants give it acidity, the bananas give it creaminess and the ginger gives it heat.
ENJOY!
--------------
White currant and gooseberry jam (I call this the champagne of jams)
Cover equal quantities of whitecurrants and green gooseberries with water plus an extra inch in the pan, bring to boil and then turn heat right down and simmer until skins are soft enough to rub away when tested between thumb and finger.
Weigh the mix. Add equal weight of sugar, heat and stir to dissolve, then bring up to rolling boil, turn down the heat to about midway and cook until the jam curtains with a jagged drip when dripped from a cool ladle. Then jar.
White currant jelly - good with meats and oily fish.
Cover whitecurrants with water plus an extra inch in the pan, bring to boil and then turn heat right down and simmer until skins are soft enough to rub away when tested between thumb and finger. Allow to cool. Strain through a fine sieve (or jelly bag if you must) allowing the sieve or bag to stay dripping for at least an hour, and weigh the juice, discarding the skin and pips. Add equal quantity of sugar , heat and stir to dissolve, then bring up to rolling boil until the jelly curtains with a ragged drip when dripped from a cool ladle. Then jar. Don't shake or stir the jars while the jelly is cooling.
One proviso - some whitecurrants are good for cooking, being a bit sharp, but some are for dessert purposes - they taste sweet raw - they won't make good jam or jelly if they are very ripe.
----------
White Currant Jam - A basic recipe that requires no adapted embellishments.
Ingredients
1 cup currants, rinsed and plucked from their stems. (Any currant or gooseberry will make a fine jam.)
1 cup sugar
1 1/2 cups water
Method
In a medium saucepan, bring all ingredients to a boil over medium heat. Reduce heat to low. Simmer fruit until it collapses and a slight syrupy texture begins to form. Remove from heat. Turn mixture into a large strainer placed over a large bowl. With a wooden spoon, press and rub fruit mixture through strainer to separate from the seed and peel solids. Discard solids. Mixture will set almost immediately while still warm. Transfer to refrigerator to cool. Makes approximately 1 cup. You can double or triple the recipe without any adjustments.
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