Making Fresh Red Currant Jelly (Step by Step)

[@chanticleer0714]

Do you need to seal the jars somehow to make them shelf stable? Like canning? Any idea how long the jelly will last if you don't have kids who eat it all almost immediately? 🤣

[@FollowTheCompassNorth]

You need to either seal them or keep them refrigerated to be safe.... However, I have a theory that since it was above boiling (218) degrees when I put them into the jars AND that the jar lids suctioned down after cooling.... that it's already sterilized and shelf stable so long as you use fresh lids each time. HOWEVER, the canning community would recommend a 5 minute boil before sealing. I still have a jar from last year on the shelf and cracked it open for this comment, smells fine, tastes exactly the same.

[@chanticleer0714]

@@FollowTheCompassNorth Fantastic! I suspect that 5 minute boil might over "jelli-dify" the jelly, but I've never made jelly before... now I want to though!

[@Chris-dt5td]

Sterilize the jars: wash them in hot water, dry them in oven, the same with lids, pour the jelly while they are hot. I usually add a pinch of aspirin on the top of the jelly, it is not toxic and doesn't allow mildew to grow inside the jar. Last step, I cover the hot jars in a large pot or somewhere they retain heat for several hours covered with towels. The jelly can last for 2-3 years.

[@sleepyheadsymphonies2640]

I made some red currant ginger jelly today and I actually dried my left over pulp for adding into teas (no stems, the jelly set up fine with just a squeeze of lemon juice). I just spread the pulp onto dehydrator trays and dried it at about 35°C. I did the same with my blueberry mint jelly and will do so moving forward to eliminate the waste. Highly recommend. Great tutorial!

[@manyblessings6072]

This awesome. I am new to this jam and jelly world. Keeping the stem is a definite lesson. Thank you so much. I Truly appreciated your video.

[@Chris-dt5td]

You can make vinegar from the left over pulp. Add water, sugar and leave it to ferment until you like the taste.

[@FollowTheCompassNorth]

Great input! I'll have to look into this more.

[@teresaallen2945]

Thank you I have 4 trees in my yard I didn't know what they were until my neighbor told me. Lost a lot to nature harvesting them.

[@FollowTheCompassNorth]

They'll grow again! And you can make delicious jelly.

[@teresaallen2945]

Now I know thank you

[@normajanderson7304]

Excellent! Thank you for the clear directions😊

[@alaskahomesteading]

I can cranberries every year but not currants as I never had enough to worry abount.. In the last two years my bushes have exploded in numbers so I'll be doing this in a few weeks!!... Thanks for the video!

[@FollowTheCompassNorth]

I hope it goes well! Thanks for the view!

[@RavenRays]

I’ve only made jam from strawberries because you don’t need to add anything for it to jellifie! I have to try this! ❤

[@yooperTee2012]

I just picked almost 5 gallons of white currents today off 1 bush. I need to trim it this fall. I'll probably get about the same amount from my red current bushes. I'm doing jam so planning to put through a food mill. Thanks, I wasn't sure how long to cook them to get the juice out.

[@FollowTheCompassNorth]

Unfortunately no currant jelly for us this year! The starlings got every single berry while we were away.

[@kylemaccrimmon4145]

I use the same recipe except I like to add a hint of freshly squished lemon juice.

[@RevolverRabbit]

I always use that much jelly on my toast lol, i also usually butter it😂

[@ikistaer]

I'm gonna try this with different berries.

[@ikistaer]

Currants dont grow in my area. :D

[@FollowTheCompassNorth]

You may have to add pectin with other berries but it's cheap and can be ordered or found locally.

[@ikistaer]

@@FollowTheCompassNorth Noted!

[@anactualfan8494]

Imma try this with weed

[@jaylaw6970]

We aint keen on redcurrants. But mixed with black... Yum. Just about to bottle

[@kriyashivajiva]

after making that jelly, you can have as much as you want on your toast. bro. my mouth is pavlov

[@imaw8ke]

Just made it! Thx, you made it easy on us....

[@skullybikis]

I need that

[@skullybikis]

The berrys not the jelly

[@robdawson2]

pick the currants off the stems. tie the stems together and cook them with the juice, remove the stems, you have enough pectin now. The pulp can be pressed flat and drive into a kind of fruit leather.... I have not tried that yet because we leave the currants in the jam....

[@Random-Gods]

i love currents

[@marianne6876]

At the point where you are ready to bottle the jam/jelly put a large knob of butter into the pan and this will get rid of most of the foamy scum that has accumulated. A tip that my late MIL gave me decades ago. It works very well and cannot be detected in the jam.

[@DMTRVK]

Cool! Nice simple recipe

[@FollowTheCompassNorth]

It really is! Thank you for watching!

[@theweekendoutsider]

Very cool channel just subscribed. Looking forward to watching more videos when I have downtime. Keep up the good work. Take care and God Bless.

[@sbliss68]

FYI. There are steamers available that would reduce your reduction time, if you are interested.

[@FollowTheCompassNorth]

Thanks for the tip!

[@flatline-timer]

thank you for the video! time to make some homemade pb&j

[@FollowTheCompassNorth]

Thank you!

[@jeffsiegwart]

Great Video!

[@FollowTheCompassNorth]

Thanks!

[@Reinolds_Recipes]

Love it! You make me hungry haha… keep sharing my friend :) I’m subscribed! 😀❤️

[@FollowTheCompassNorth]

Thank you! Expect weekly videos for the next 10 years!

[@WoodsmokeK9]

Yum!

[@FollowTheCompassNorth]

:D

[@marlab5899]

What is the purpose of so much sugar? Can I use Stevie or monkfruit in place of sugar?

[@FollowTheCompassNorth]

That's how much sugar the recipe calls for. You don't eat the jelly all at once, it's a treat not a main course. A teaspoon a day is not much sugar at all. This jelly lasted us a year. I've never tried other options.

[@tobicipher9300]

Hey got not much to say other than leaving a comment for the algorithm.

[@FollowTheCompassNorth]

Thanks! It's appreciated!

[@Leviathan399]

2:39 can the leftover be used to make infusions?

[@FollowTheCompassNorth]

You could but the berries are pretty tart and dry after you steal all the juices.

[@AutomationDnD]

Like mama used ta make

[@meckarelis3235]

I usially make this. But this year i moved my berry bushes and they didnt produce enought berryd

[@FollowTheCompassNorth]

I hope it survived! It'll bounce back if it did, just needs to invest some nutrients elsewhere.

[@meckarelis3235]

They have just been very slow rhis year. But they seem to get better

[@rhythmic_seed]

Maybe a potato smasher would be more useful.😂

[@rhythmic_seed]

And I cook the future jelly with the whole smashed fruit. To get all the flavor and also almost all the fruit pulp. Hi from Patagonia❤.

[@FollowTheCompassNorth]

I've since bought a tiny berry press but yes a potato smasher may work better!

[@annakluzsnik1719]

What if you wanna make it without sugar, with some sugar replace do honey xilit or stevia works? Anybody tried this way? Thanks 😊

[@tdelphia1]

I'll use granulated splenda. I used it for other jams last year very successfully. The splenda folks say it is 1 for 1, but I tend to use a bit less splenda than sugar most of the time (I'm diabetic hence the splenda before anyone comments on me using it). Given the tartness of currants, my first batch I WILL go with a 1:1 ratio of splenda to currant juice though. (ditto for gooseberries!) I use Pomona's pectin normally and I will use some with currants too since it's not just the pectin in berries, but the sugar as well that helps set jam or jelly. The info on the stems was super helpful in this video as well as time saving!

[@tsudagenam6292]

need more cheese

[@FollowTheCompassNorth]

🤔

[@j7ndominica051]

Don't you get it tasting like Black Tea (Green Tea) from cooking all the stems? Plus whatever was in the cloth before. I'm sure the sugar would cover the flavor up to a large degree. But then there is no point. The berries have a ton of Tannins, and even more in the greens. I used a blender, which opened part of the seeds. But no stems. A mix of red and white currants. I tasted and smelled the mash before wasting any sugar and decided to throw it out. It was that nasty. Like grandmas medicine steeped overnight. The wire strainer had to be scrubbed repeatedly and aired out. Cooking also mixed most of the clear stratum into the cloudy one. I kept one bottle for science. There is very little clear liquid in it. I vaguely recall that there was a recipe followed by my mother that was strict on not boiling. But I rememeber very little since it has been too many years. We also used a siphoning pipe. I have none of the objections on Black Currants. They have much more color and fruity flavor.

[@FollowTheCompassNorth]

The stems contain the pectin and are needed to enhance the jelly-ing.