brioche, jelly, Potted Saffron Brioche, preserve, red currant, Swamp Red Currant, wild berries, wild berry
I decided to use the strained juice to make a teeny tiny batch of jelly. I was thinking of the Potted Saffron Brioche I plan on making for breakfast tomorrow morning and thought how wonderful it would be to have a tart little dollop of wild red currant jelly to go with it. My 2 cups of fresh Swamp Red Currants only yielded 1/4 cup of strained juice. As you can see, it wasn’t quite enough jelly to fill this little jar, but it will be just enough to spread on a few brioche tomorrow morning!
Swamp Red Currant Jelly
8 cups wild red currants
2 cups water
4 cups of the prepared juice (after straining)
3-1/2 cups organic sugar (or whatever sweetener you prefer to use) Note: I only use half the amount of sweetener as we don’t like things to be too sweet.
Juice of 1 lemon
Combine the currants and the water in a pot. Gently crush or mash the currents to a pulp. Bring to a boil over medium heat and allow the mixture to boil for 15 minutes while stirring gently. Drain in a jelly bag for 3-4 hours or overnight.
Place the drained juice in a pot. Bring to a boil on medium heat and boil rapidly for 5 minutes.
Stir in your sweetener and the lemon juice. Boil hard for 10 minutes, stirring a few times. Test for the jelly stage. Pour into hot sterilized jars to within 1/4 inch to the top. Seal. Yield: 3 half pints.
Did you know that red current jelly is a remedy for sore throat and fever.
Unfortunatley the berry bushes also carry White Pine Blister Rust-> fungus which kill pine trees.
check it out;-http://www.voyageurcountry.com/htmls/floweringplants/plants/currantswampred.html
Yes, and that is why they are not cultivated domestically very much in North America. In fact, the biggest growers are Germany, Poland and Russia. Wonder how their pine trees are doing?
No white pines in Alberta so jelly on!