Aqiimuk's Kitchen -- Red Currant Jelly


Red currants are in season and friends are harvesting their red currant bushes. What better way to prolong the delicious richness of flavor, than making jelly. They remind me of the wild high bush cranberries that I picked in Alaska. They are full of seeds and I choose to to use a hand-crank food mill. The result was perfect. I also took care not to overcook to prevent the pectin from setting too soon. I cooked with the berries on the stem, for the first part of cooking. I took great care to remove any tiny leaves, both green and those that browned.


▪ Red currants, stems on,...

For access to this article please sign in or subscribe.


Reader Comments(0)


Powered by ROAR Online Publication Software from Lions Light Corporation
© Copyright 2024