Comments on: Red Currant Jelly

By: Anonymous

Anonymous — Mon, 27 Jul 2009 17:42:10 +0000

Just made the Russian no cook jelly. It was a little time consuming, but very easy. The remains in the bowl tasted amazing, so I can't wait for the jelly to set so I can taste the final result. I have to agree with the statement on making small batches. We have one bush and it gave me just enough for 4 small jars, which is perfect for us.
thanks

By: Anonymous

Anonymous — Sat, 25 Jul 2009 03:22:36 +0000

I just planted three currant bushes this past spring – one red, one black, and one white. I can't wait until next spring to see if I will have enough fruit to try to make some jelly!
danab

By: Carol Egbert

Carol Egbert — Thu, 16 Jul 2009 21:44:19 +0000

I'm much happier making six (or less) jars of jam than doing an enormous batch. The ruby glow of the currants sure make it worth the trouble.

By: applecrumbles

applecrumbles — Thu, 16 Jul 2009 20:01:23 +0000

That looks great. There have been a lot of jelly/jam recipes out there in blog land lately. I wish I could get into it but the jar prep. puts me off.
Your photos and the recipe make it look/sound delish.

By: Lo

Lo — Thu, 16 Jul 2009 14:32:42 +0000

I have such fond memories of currant jelly! My mother made it most years. I was always amazed at the amount of effort that went into jams and jellies!

By: Carol Egbert

Carol Egbert — Tue, 14 Jul 2009 20:14:28 +0000

I haven't tried it but will be at the market with my paintings tomorrow, (if it doesn't rain), and will be sure to try it. If you are at the market come say hello.

Carol

By: thrutherose

thrutherose — Tue, 14 Jul 2009 14:20:55 +0000

have you tried the red currant wine at the wednesday market? Putney Mt. Winery makes it, called Cassis— tastes like SACRED!