Jelly and a Real Job
By esther on Sunday, October 14 2007, 22:46 - Breakfast of champions - Permalink
...are two things that I have started waking up to on a regular basis.
Raspberry current jelly is a family favorite. It was always the first flavor opened and very often the last one hoared in the back of the pantry to be opened only in the throws of winter. The combination of the sweet tart fruit on warm toast was enough to blow away any February storm.The soft pop of the lid was a reminder of warmer days, grass growing between your toes and the hours spent crouched on the ground scouring for fruit that always seemed to multiply by the minute.
Although I adore almost everything current, I do not have a passion for picking them. Tedious, is how I would describe a current harvest and little green worms always seem to make their way into my picking bowl. Currents are best when they are shiny red in the sunshine in a bowl, already removed from the bush. So when my dad called me to tell me that he had sacrificed his Saturday afternoon in the yard picking currents for the Greater Raspberry Current Jelly Good, I was excited and relieved.
Since I wasn't going to be back for a few more weeks, my parents cooked the berries down , pressed them and froze the juice. The actually jelly process was like the passing of the family torch. Prior to this, I had only been on the eating end of things but this time, I was the one hunched over the stove in 80 degree weather - an alchemist of sorts- surveilling the rumbling red fruit under the watchful eye of my mother.
Raspberry current jelly
5 cups current juice
1 1/2 cups raspberries
4 1/2 cups sugar
1 pack sure gel
jelly jars
lids and rings
Begin by sterilizing the jars in a hot water bath. Once the water has boiling for 10 minutes, remove the jars from the water. Turn them upside down on a clean towel. Wash the rings and soak the lids in hot water.
In a large pot combine current juice, raspberries and the sure gel. Stir the juice until the mixture begins to boil. Add the sugar. Continue stirring the jelly until it comes to a rolling boil. Once the jelly reaches a rolling boil, cook for one minute. Remove from heat. Foam will have formed on the top of the jelly and it should be skimmed off reserved for eating.
Begin filling the jars. This step needs to be done quickly because the jelly starts to set right away. Fill the jars, place the lids, and screw on the rings. Turn the jars upside down on a clean towel. Leave the jars until cooled; they should seal themselves.
Share the smaller jars with only the most deserving friends and hide the others in your panty. Bring out on a gray and tired day for a dose of pleasure.
Comments
How fun! I've always wanted to make my own jam... or is it jelly? Either way, it sounds like a blast and looks great.
that looks drool worthy. I wouldn't mind some jelly on my toast either...maybe peanut butter to add that 'extra' touch ;)
What a fun family process! And I love "Share the smaller jars with only the most deserving friends and hide the others in your panty. Bring out on a gray and tired day for a dose of pleasure." :)
Sharing is what makes food even more fun!! and who wouldn't want to share that exotic jelly in the jar!!
-Mansi
http://funnfud.blogspot.com
Sharing is always what makes food a unifying force.
I love making preserves even though I don't like doing them alone. We also can't find red currants (neither black ones) in Québec. But your jelly makes me wish I was someone's "most deserving friend"....well done!
now why haven't I thought to combine currant and raspberry? yummy I bet on your mom's baking powder biscuits.
Beautiful, beautiful! I think currant jelly is my favorite in the whole world, but with raspberries? Oh my, that would be hard to choose. When I had my own home grown currants, I used to make an "English style" jelly and jams that used no pectin at all. Oh, my, those were great jams! Just a little soft, and tons of taste.
Sure wish I had one of your beautiful jars in my cupboard...............