Redcurrant Glaze is easy to make and gives a professional finish to flans or tarts containing red-coloured fruits.
3 FLUID OUNCES
6 tablespoons redcurrant jelly
1 tablespoon water
1 teaspoon lemon juice
Place the jelly, water and lemon juice in a small saucepan and set the pan.over low heat. Cook the jelly mixture, stirring frequently, for 5 to 8 minutes or until the jelly has dissolved and the mixture is thick enough to coat the back of a spoon. Remove the pan from the heat. Set the mixture aside to cool for 5 minutes before using.
Redcurrant Jelly is one of the traditional accompaniments to roast lamb or mutton. This jelly is also delicious with bread and butter. Measure the juice after straining. You will need one pound of granulated or preserving sugar for every pint of the strained juice.
2 lb. redcurrants, trimmed
1 ½ oz. water granulated or preserving sugar
Place the fruit and water in a large, heavy-based saucepan. Place the pan over low heat and cook for 1 hour or until the fruit is very soft. Remove the pan from the heat.
Hang a scalded jelly bag or piece of cheesecloth over a large bowl. Pour the redcurrant pulp into the cloth. Allow the juice to drain through the cheesecloth for at least 12 hours. When the juice has completely drained through the cheesecloth, discard the redcurrant pulp. Do not squeeze the bag to hurry the process as this will make the jelly cloudy.
Measure the juice before returning it to the rinsed saucepan. Add 1 pound of sugar to every 1 pint of liquid. Place the pan over low heat and stir to dissolve the sugar. When the sugar has dissolved, increase the heat to high and bring the mixture to the boil. Boil briskly, without stirring, for about 10 minutes or until the jelly has reached setting point.
To test if the jelly has reached setting point, remove the pan from the heat and spoon a little of the jelly on to a cold saucer. Cool it quickly. If the surface is set and wrinkles when pushed with your finger, it is ready. If setting point has not been reached, return the pan to the heat and continue boiling, testing frequently.
Skim the foam off the surface of the jelly with a metal spoon. Ladle the jelly into hot, clean, dry jam jars, leaving .- inch space at the top of each jar. Wipe the jars with a damp cloth. Cover them with jam covers and secure with rubber bands. Label the jars and store them in a cool, dark, dry place.