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Recipes that Compliment:

Stuffed Sheep Hearts
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Redcurrant Jelly

/ 511

This Redcurrant Jelly recipe is an excellent side condiment when serving Stuffed Sheep Hearts.

Kagar K. | March 25th, 2024

Recipe of Canada

Ingredients:

Qty	Unit	Ingredient
2	pounds	Redcurrants
1 1/2	cups	Water	Water Water, the essence of life, is a transparent, tasteless, and odorless liquid that covers about 71% of the Earth's surface. Its neutral flavor allows other ingredients to shine while enhancing the overall texture Read more...
2	whole	Cloves	Cloves Cloves are aromatic flower buds used in cooking for their intense flavor but also have medicinal, dental, and aromatic applications. Rich in antioxidants, they're valued in traditional medicine for their antiseptic properties and are Read more...
1	teaspoon	Lemon Juice
2 1/4	cups	Sugar » approximately	Sugar Sugar is a sweet substance that comes from plants like sugarcane and sugar beets. It's used to add sweetness to food and drinks, like coffee, tea, and desserts. There are different types of sugar, Read more...

Prep Time	Process Time	Overall Time
45 Minutes	1 Hour	1 hour 45 minutes

Directions:

- Pick stalks and leaves from the Redcurrants and wash well.

1. In a large pot, add currants, water, cloves and lemon juice.

2. Simmer for about 45 minutes.

3. Mash down the fruit with a potato masher to a pulp.

4. Put the pulp into a muslin cloth or layered cheese cloth over a large bowl and let the liquid drip into the bowl.

5. This could take several hours.

6. Squeeze the muslin cloth to be sure to collect all of the juices.

7. You will need 2 1/4 cups of sugar for every 2 1/2 cups of red currant juice.

8. Measure the juice produced and place it in a heavy-bottomed stockpot.

9. Bring it to a rolling boil.

10. Once the juice is boiled add the sugar.

11. Bring back to a rolling boil for 8 to 10 minutes.

12. Pour the jelly into prepared glass jars, leaving 1/4-inch headspace.

13. Wipe the rims clean, put on the lids and tighten the rings, then process in a boiling water bath for 10 minutes.

Submitted by Kagar K. | March 25th, 2024 See all of Kagar K.'s Recipes.

this Recipe

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A good rule of thumb for freezing spaghetti is to slightly undercook it before freezing. This helps maintain a better texture when reheated. Making sure each noodle is well-coated with olive oil or spaghetti sauce can also prevent clumping and freezer burn.
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@Kagar K. \| March 25th, 2024
This Redcurrant Jelly recipe is an excellent side condiment when serving Stuffed Sheep Hearts. I gave it a 5