The 3-minute redcurrant jelly is a very simple and quick old recipe that uses the natural properties of redcurrant: only fruit and sugar for a particularly fresh taste.
List of ingredients
- a fast pass, with its grid with small holes
- a large large saucepan
- a wooden spoon
- possibly a pouring bowl (it’s easier)
- jars of jams
Ripe fruits hold on the bush quite well, at least for a week, moreover by planting several varieties, the harvest can be spread more. To make the jelly for 3 minutes, it is much more practical not to want to cook too many currants at once: pick 1 to 3 kg, this is quite enough and it is much more practical to manage the temperature of the dish by the following.
Pick by hand without too much precaution, the grains directly by pulling on them if there are few by cluster, or by whole cluster with its stem.
Squeeze the currant juice
If your currants need to be washed, soak them in cold water and then take them out of the water immediately.
They are then directly pressed with a quick-pass, this tool of our grandmothers who will preserve the seeds, stems and skin to extract a fresh seedless juice.
It is useless to pop them in hot water before, because their skin being thin, the currants are easily crushed, that would only start their cooking and add water to the currant juice to dilute the taste. .
Weigh and add the sugar
The juice extracted with the fast pass is weighed; it is then necessary to add approximately as much sugar, by weight as there is currant juice. It takes 90 to 100% sugar:
- if you have 500 g of currant juice, add 475 to 500 g of sugar
- if you have 1000 g of currant juice, add 900 g to 1000 g of sugar
The sugar has an important role for the conservation, but also for the setting of the jelly. You can use granulated or powdered sugar, beet or cane, white or brown sugar, or even a mixture, but do not use gelling sugar.
This jelly is therefore rich in sugar, but its taste is concentrated, so you can put less on the toast.
Lemon or not?
You can add lemon juice if you feel like it, that is, if you particularly like the tangy taste or if you require a very firm jelly. But it is not obligatory.
Cooking the redcurrant jelly: 3 min top time!
The currant juice + the sugar goes to the saucepan over high heat.
It is mixed until it boils, and that is the secret to success! The temperature must be homogenized, so that the preparation comes to a boil almost everywhere at the same time.
As soon as it boils through the entire surface, we precisely stopwatch 3 minutes, during which we keep on medium heat without mixing.
As soon as the timer rings, we stop the fire and pour it into the jam jars. Using a pouring bowl can be very practical.
Do not let it boil for more than 4 minutes! The natural gelation of the currant pectin creates a mesh between 3 and 4 minutes of boiling. If you exceed the 4 minutes, this mesh is destroyed and it will then be necessary to start again on a more traditional jelly which will take approximately
25 minutes of boiling to obtain a second gelation.
Potting and pasteurization
The pots are filled to the maximum, and immediately closed while still hot.
This is important for storage: the temperature of the jelly, between 80 and 95 ° C, will pasteurize the jar and the lid. So this redcurrant jelly will keep for a year or more.
However, if the pot is incomplete, the larger space can sometimes be less well disinfected by heat: it is therefore the first that you will consume.
This 3-minute redcurrant jelly is therefore very quick to cook and of a charming color, but above all, very little cooked, it has an intense taste of fresh fruit.
Gooseberry easy to turn into jelly
Strawberries, raspberries, red currants, now is the time for jams and jellies… red currants are undoubtedly the easiest fruit to turn into jelly. The currant itself is easy to grow and it becomes particularly productive when you favor pollinating insects in your garden.
As the harvest becomes generous even after the birds have passed, it can be made into a very simple jelly with an intense taste: the redcurrant jelly for 3 minutes. It is an old recipe which limits the actions and reduces the cooking time by using the natural properties of the currant: everything we need for our modern life!
Small chemistry of gelation: why 3 minutes or 25 minutes?
Pectin is a molecule produced by plants, present in plant cell walls, which has a role in maintenance (upright growth) and defense.
For the jelly setting, the pectin chains are untied by boiling the juice, then bind again when cooling. But we should talk about pectins instead, because there are several kinds, one of which is HM pectin (highly methoxylated pectins). This pectin loosens and binds together in 3 minutes in a very acidic medium, as is the case with currants; this is why lemon can help certain jams to take.
Pass the stage 3 or 4 minutes, it will be the FM pectins (weakly methoxylated) which will take over. Less effective, they do not need as much acidity to react and can be satisfied with a little less sugar, but require the presence of positive ions (today preferentially CA2 + calcium ions) and cooking much longer, resulting in a jelly or jam that tastes more ‘cooked’. This is also why we now avoid making jams in copper saucepans, so as not to incorporate CU2 + copper ions into the jams, which are harmful to health.
Source: Au Jardin, conseils en jardinage by www.aujardin.info.
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