Redcurrants Galore!

valk_scot

Boozy Summer Pudding?

zippychick

I've merged this with our existing redcurrants thread

Primrose

I was given this recipe for No Cook Freezer Jam years ago and have to report it works well

3 lb 5 oz /1.5 kilos soft fruit
3 lb 13 oz/1.75 kg caster sugar
4 tablespoons lemon juice

Half pint/250 ml bottle of Certo or other liquid pectin

Layer the fruit layered with sugar in a non metallic bowl. Crush a little to release the juice and pour over the lemon juice.
Cover with cling film and leave for 3 - 6 hours until sugar has dissolved . Stir ever 30 mins.
Add the pectin. stir for 3 or 4 mins until well blended.
Pour mixture into several freezer proof containers.
Leave for 24 hours for mixture to thicken then freeze.
Can be kept in freezer for 6 - 8 months.

To use jam, let in thaw in fridge. It's best eaten within a week.

VfM4meplse

Is it just me that finds redcurrants astonishingly tart? I can't eat them on their own.

grunnie

I grow black currants and red and also white currants. My sister in law pinches the blackcurrants to make kirsch and I freeze the red and white ones. I add red or even white to strawberry jam to make it set. I add them to museli and I also decorate pavlovas and cheesecakes with them. I made an etonmess last year with rasp and strawberries and decorated it with stripes of red and white currants.
I am in the north of Scotland so fruit etc up here is about 4 to 6 weeks after you lucky peoples down in the warm south.
Have made red currant jelly in the passed but it is a lot of faff with a jelly bag etc. Much prefer bramble jelly tho.;)

Primrose

Must give up multitasking. Left a big pan full of redcurrants simmering on hob to cook down for syrup while I hung out the washing. Returned to kitchen to find pan had boiled over and hob looked like an abbatoir.

Red and black soft fruit can be a nightmare for staining clothes and worktops, especially when you have to faff around straining pulps through a jelly bag!

Primrose

VfM4meplse wrote: »

Is it just me that finds redcurrants astonishingly tart? I can't eat them on their own.

I've found the secret to this is to net your bushes to keep the birds off them and not be tempted to pick them as soon as they turn bright red. Leave them until they're a really dark red colour - this greatly increases their sweetness.

Primrose

Ladyhawk wrote: »

Hi Ladies and Gents -

any ideas on what to do with some rum soaked red currants? Shall I just shove them into a madeira cake and hope for the best?

Thanks

Notice this was a very old thread but for next time, cooking will of course make all the alcohol disappear! Putting them in a trifle will hang onto the rum flavour !

SamsReturn

I noticed last weekend that i had loads of redcurrants. I went out two mornings and got a handful to have on my cereal. The third day, there were none. They'd all gone. Bl00dy birds. I put food out for them every day. I've planted bushes with berries for the birds. Why can't they eat their own.

herbily

There's a well-known Danish recipe for a redcurrant pudding (well-known for having an unpronounceable name, roedgroed), which involves boiling up your redcurrants with plenty of sugar and a little water, then putting the whole lot through a sieve and returning to the pan with a couple of tablespoons of potato flour. The potato flour thickens the syrup but keeps it clear, unlike cornflour which makes things cloudy. You end up with a thick red gloop that you serve with whipped cream. The sugar takes out the tartness, and the sieve takes out the pips and bits of stalk.


It used to be hard to get potato flour, but in these days of gluten allergies, it's often in the gluten-free section of large supermarkets.