Sauce & Pickle Recipes > Currant and Port Jelly
sugar
3 tablespoons port
(see measure conversions for more information)
- Measure the juice and 1lb sugar for each 1 pint.
- Put into a preserving pan or large saucepan.
- Heat gently, stirring, until the sugar has dissolved.
- Boil rapidly for about 15 minutes.
- Put a little into a saucer of cold water; if the jelly sets then it is ready.
- Stir in the port.
- Pour into sterilized jars and cover as for jam.
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How to make currant and port jelly:
A beautifully smooth jelly with loads of curranty flavour. Eat it on bread and butter or use to sandwich a spong together or put a dollop in your rice pudding.
Ingredients
3lb red or blackcurrants stewedsugar
3 tablespoons port
(see measure conversions for more information)
Method
- Strain the currants through a jam/jelly bag into a large bowl for 12 hours.- Measure the juice and 1lb sugar for each 1 pint.
- Put into a preserving pan or large saucepan.
- Heat gently, stirring, until the sugar has dissolved.
- Boil rapidly for about 15 minutes.
- Put a little into a saucer of cold water; if the jelly sets then it is ready.
- Stir in the port.
- Pour into sterilized jars and cover as for jam.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Sauce & Pickle Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
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