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Gelée de groseilles
Redcurrant jelly
Gelée de groseilles: clear redcurrant jelly from Bar-le-Duc and the Lorraine
Redcurrant jelly is a summer preserve of eastern France, and in Bar-le-Duc in Lorraine the currants are still seeded by hand with a goose quill for the famous whole-berry jam; at home, the jelly is simply strained to a clear, ruby set, spread on bread and used to glaze fruit tarts. Redcurrants are full of pectin, so it sets easily. The common mistake is squeezing the jelly bag, which makes it cloudy. Chef's tip: let the juice drip on its own, overnight if you can.
- Total time
- 40 min
- Difficulty
- easy
- Serves
- 24
Ingredients
- 3 ⅓ lb redcurrants, on their stalks
- ¾ cup water
- 1 ⅔ lb caster sugarabout 750 g per litre of juice
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Method
0/4 doneStep 1: Put the 3 ⅓ lb redcurrants, on their stalks and ¾ cup water in a pan, bring to the boil and simmer for 5 minutes until the berries burst.
15 minStep 2: Tip into a jelly bag or a sieve lined with muslin over a bowl and leave to drip for at least 4 hours without squeezing. Measure the juice.
Step 3: Put a saucer in the freezer and sterilise 4 small jars. Bring the juice and the 1 ⅔ lb caster sugar to the boil and boil hard for 5–8 minutes until it reaches 225°F or wrinkles on the cold saucer.
15 minStep 4: Skim, pot into the hot jars and seal. Once open, keep in the fridge.
5 min
Nutrition per serving
- Calories
- 50 kcal
- Protein
- 0 g
- Carbs
- 13 g
- Fat
- 0 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does gelée de groseilles take?
- About 40 minutes in total: 20 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 24 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of caster sugar?
- Caster sugar, same amount.
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