Currant Jelly from a Parisian Bachelor
Baking and Desserts • French
Description
Recipe from the book 'What People Eat in Paris' by Anne Martin.
Ingredients
- Red Currant 5 lbs
- Sugar 2½ kg
Step-by-Step Guide
Step 1
Wash and dry the red currants. Place them in a heavy-bottomed pot, add 200 ml of water, and put it over medium heat. Bring to a boil, using a slotted spoon to crush all the berries. Let it simmer for 3 minutes and then remove from heat.
Step 2
Strain the juice and weigh it. Measure out the exact same amount of sugar. Pour the still hot juice into a large container and gradually add the sugar while stirring thoroughly with a wooden spoon until it is completely dissolved. It will take about 15 minutes for 1 kg of sugar to dissolve.
Step 3
Stir for another 5 minutes, then pour the jelly into jars. Seal the jars with lids no earlier than 12 hours later.
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