#currantjelly

[urbnspice]

It’s that time of year again where can forage for red currants. These little gems are as precious to a pastry chef as a truffle is to the head chef! 😆. I was helping a neighbour with a little gardening and found a lonely currant bush in her back yard. We picked the ripe berries, meager as they were. With only two cups in total, I knew my typical small artisanal batch of jelly would be even smaller than usual. Did you know the tiny stems provide even more pectin to this already pectin-rich fruit? Anyway, if you find yourself with a small amount of fresh currants like I did, you can make jelly too! This makes about four or five small jars (enough to give back to the kind currant bush owner, and to the other neighbour who helped me pick them. Here is what you do: Add 3/4 cup of water to the currants and simmer in a 2-quart saucepan for about 10 minutes or until the currants break down, crushing them as they soften with a fork or potato masher. Add 2 cups of sugar, and 1 tbsp. Lemon juice. Cook until the mixture reaches 220 degrees F. on an instant read thermometer. (This is the setting point of jam). Strain the mixture to remove the small seeds. Stir in 1 teaspoon vanilla bean paste or extract and 1/2 teaspoon pure almond extract. Pour the jelly into 1/2 cup (125 ml) sterilized jars. Store in the fridge if you are using the jelly within a month or two. Use a water bath canning method for longer storage. This ruby soft-set jelly is delicious with cheese and charcuterie or on your morning toast. (Or as a glaze on pastries or brushed on a whole ham or duck breast) Enjoy! 😊 #making #foraging #foragedfood #currants #pickingcurrants #currantseason #currantjelly #pastrychef #funinthekitchen #artisanal #jam #jamtime #makingjam #makingjelly #confiture #jammaker #thebestthingsinlifearefree #makingstuff #sharing #lovewhatido #stayhome #stayhealthy #staysafe (at Kelowna, British Columbia) https://www.instagram.com/p/CDfbVf8BrIR/?igshid=6gjxb0hr4g30