Can I ask you a non-currant jam question? (My frugal co-workers in the kitchen save it and insist it’s delicious on plain yogurt.) After living in France a number of years, that’s an interesting quirk. Get inspired to make your porch your new favorite living space with these ideas designed to add a refined look to any outdoor space. Paris has the advantage of croissants though :-) Add the grated potato to the middle of a tea towel and bring the four corners together to form a ball, twist the ball and squeeze out as much of the liquid as you can. Martha Stewart may receive compensation when you click through and purchase from links contained on Do you offer your suggestions to get shut down or ignored? In my own past history, red currants were called “gadelles” in French, and “groseilles” were what you may know as gooseberries — totally different berries, with different applications. cheryl: It depends on what the lining was. Martha says you can use the puree for a Red Currant Champagne Cocktail. 18 ratings 4.5 out of 5 star rating. Thanks! A coffee ice cream would be nice, but she’s anti-coffee. Or try a variety of sauces, like salted butter caramel or hot fudge swirled together! A lovely taste of red currant crossing my childhood memories of picking them in my grandma’s garden. Place washed red currants in a blender to puree. That scale is a nugget of fabulosity. • 8 oz. DIRECTIONS Combine ingredients in medium saucepan. The two small jars are cooling at the moment, but the scum was well jelled (ate it in a flash, right from the spoon). Our fall-focused indoor and outdoor decorating ideas are guaranteed ways to make the perfect first impression when family and friends come calling on Thanksgiving—or any day during the season. Fantastic with goat's cheese, sausages or cold meats 55 mins . Instead of milk chocolate, I used a combination of bittersweet and semisweet chocolate, and doubled the amount of honey. Thank you for recounting your experience. Whenever people complain about the price of berries I always ask them, “How much would you charge for a basket of berries that you picked?” I would venture to guess that just about anyone who picks a basket of tiny currants would not sell them for 99 cents. All Reviews for Red Currant ... Review this recipe. It makes me want to rush off and find some red currants and make that jam. Beautiful photos. Any ideas what I may do with surplus if there is any? Weight the puree. The berries are placed in a saucepan, pour 300 ml of water and brought to a boil. Mix yogurt in a bowl with powdered sugar. Fortunately a little goes a long, long way with groseilles and since our bounty weighed in at over five kilos (about eleven pounds), there was a lot of jam ahead of us. I am not a fan of kitchen tools that cannot multitask but I could really use something like that for my cherry jam. The gianduja-stracciatella gelato. What do you think? I’m not sure how a word that I thought meant “whiten” became the term for cooking something through (I thought it meant “to blanch”), but we had work to do and no one had time for my silly questions. Because black currants are much stronger, if you have those, I suggest finding a recipe specifically written for black currants. 350g caster sugar. The most annoying thing about working with red currants is removing the fine stems. Rinse the red currants and put them in a large pot. The first batch is tasty enough, but I’m wondering whether I could try again to get it to set. Birthday Easy Innovative Party TeaTime. 3 lbs. :), “… green bean tips are filled with radiation…”. But that’s too late anyhow. I am one of your silent readers(for 3 years? For the syrup: Put the water, the sugar and the lime zest into a pot and bring to a boil. Cool. I could have used this time to cover my own berries. As for the green bean tips, I’ve been told a number of reasons why they can’t or shouldn’t be eaten and now I snip them off as a habit, too. Your photos make me wish that I had a car–I’m pretty sure that Illinois is mostly just corn country, but if I could make it out to Michigan, oh the berry-picking that would follow…. Beautiful, David! Puree half of the peas with a stick mixer and set aside. Redcurrant recipes are ripe for cooking with. Learn how to minimize the spread of germs with an extra few seconds of scrubbing. Say what? They are a pain to take off the stems though if you make that many! granulated sugar • 1/4 cup all-purpose flour • 8 oz. It not only reduces the cooking time for each, which preserves more of the fruit flavors, but in case you screw one up, at least you haven’t messed up all the hard-earned fruits (and berries) of your labor. Wow – that looked delicious and your pictures were – once again – spectacular. Easy I am reading this as I am making a lemony fig jam right now in my kitchen. The Martha Stewart Show, September Summer 2007, The Martha Stewart Show, The Martha Stewart Show, Episode 2168. this link is to an external site that may or may not meet accessibility guidelines. Can I also say how much I enjoyed your Sweet Life In Paris? Thanks always David for your sense of humor……. Brushed over grilled chicken and peaches right before serving (with extra served on the side), a sweet-hot glaze of red currant and habanero jelly adds a spicy punch. The best thing about this jam recipe is that you can skip that work. The French people don’t eat any vegetables with the skins on, they have square pillows, and they are very leery of those “courants d’air”….all that stuff could kill you. Notes: For testing if the finished jam is jelled, you could use the nudge test: putting a small amount on a chilled plate, and rechilling it for a few minutes; if it wrinkles when nudged, it’s ready. Puree berries in a blender with lemon juice and strain through a sieve. Red currants such as these are groseille – I’ve never heard of gadelle and couldn’t find anything about them. From which platforms to use and the best books to read, bibliophiles share their advice. I’ve been making jam like this for years and they store forever – well, until someone eats them, that is…. Once all the red currents were all picked, we brushed the cobwebs off the scale and lugged out the grand bassin, used exclusively for jam-making. Perhaps it’s a regional term? During red currant season, we eat the berries, make Kompot and punch, add them to the cakes with other berries and fruits and usually in the end I make red currant jam from leftovers. and never left a comment but this was just so funny. Would you like an assistant? I’m with the 1:1 camp on sugar ratio too. I asked one of my French friends one time why she took the ends off the haricots verts and she said….”because my grandmother did”….so there you go. Picking and pitting. She then would make either syrup or jelly. Better get busy and really do it this year. Pour mixture into small individual ramekins or popsicle molds. Mix the puree and the sugar in the pot and cook over medium-high heat, stirring until the sugar is completely dissolved. I’m a spaniard living in Ireland who happened to have 2lbs of redcurrants from a tree in my backgarden. 1 tsp water. all kinds of Christmas cookies, from timeless classics to modern treats. Strip the red currants from their stalks using a fork. Ingredients: raspberries - 2 kg; red currant - 0.5 kg; granulated sugar - 2.5 kg. This Red Currant Jam has been made this way for decades and I knew this recipe would be a winner! Summer berry pie. 49 healthy Red Currant Jam-Recipes recipes with fresh and tasty ingredients. Leslie: I store my jams in the refrigerator, space allowing! – dl. Amazing pictures…It’s looks amazingly beautiful…I have never made jam, though would love to try at some point….Brilliant blog…. And when I go back to the states, if anyone serves me green beans with the pointy tips attached, I’m more than a little suspect…. Glad to see your recipe is for confiture de groseilles and not “de grosses selles”! And don’t even talk about an electric blanket!! 6. I wish I had time to make some! We used to pick them in our garden. 3. Oh, sorry…your post was on red currant jam, wasn’t it? Once the berries were cooked, or whatever you want to call it, we passed them through the food mill and the resulting puree was weighed. Yesterday I made plum jam because I had a feeling the plums I bought at the market woudn’t ripen in a hundred years. She would also freeze big batches of stemmed berries, ready to be turned into syrup or jelly later in the year. Thank you David. now they’re expensive as everywhere. prunes d’agen are one of france’s great gifts to the world. I’ll happily move to Paris from the USA. Here is an easy and simple recipe of sweet and sour jam, which is perfect in the winter for pancakes, waffles, cakes, punch or you can add it to the sauce for the meat, especially it’s good with venison. All Rights Reserved. Reduce heat to medium, and cook 10 minutes, or until black currants have broken down and sauce is thickened. Keep everything from your countertops to your dining room chairs germ-free. That is funny I wrote that. Beautiful photos. This method of overturning the jars forms an airtight seal but if you wish to can them using a boiling water method, I’ve listed some links below. The homemade nutella was just perfect. I’m at a loss of what two ice creams to pair it with. Cook the red currants, stirring frequently, until they’re soft and wilted. Also great on venison dishes, and lots of other stuff. I think is time to back to the basic because the food industry is killing us ! Our puree’s true classic flavor, color, and texture add the perfect touch to dessert recipes and mixed drinks. See Recipe Currant Salsa. I found a gorgeous copper confiture pan in an antique store in Pennsylvania. ... Back to Red Currant Fool. Now I can grow blueberries in Virginia and am currently picking from the bushes in my front yard. And for my birthday, my “little” sister made the baked goat cheese (with the recommended accompaniments) and almond cake. Is this typical? His English has developed a very strange syntax, and I know the feeling very well. Should I make them into jelly the same as the redcurrants? I can’t imagine why. Yikes… Those kinds of things always make me wonder what kind of goofy things we have like that in America. Cant live without it… havent seen red currants in my part of the world … have to look around I guess, You really don’t need to store your jam in the fridge provided that a) you used very clean (i.e. I certainly love the red currant jam that I buy in our grocery store, but I bet it doesn’t hold a candle to this that you’ve made. I have a nectarine chutney I make and have been wanting to try canning it. Just warm it up and pour. Wonderful experience and recipe. Sift together flour, baking soda, sugar, and cocoa powder. Oh, dear. Rinse berries, trim and sort. For the Red Currant Puree: 1 pint fresh red currants. For the filling whisk together red currant puree with icing sugar and the egg yolks and beat it over steam until it thickens. It is without a doubt among my top ten favorite books of all time. The French are so funny. Blackcurrant jam is a rarity in the US, and a treasure to find, but red currant jam is almost non-existent. David, I was just in the garden and noticed that my black currant bushes have many ripe berries ready to be picked. I’m just back from France where I visited a friend who gardens a stone’s throw from the Seine in a bucolic area not too far south of Paris and he said they have no deer in the area. this website. I absolutely love redcurrants – my favourite of all the berries!!! jj and Nevadamtnber: I mentioned in the headnote that this recipe yielded 22 jars of jam (the size as well as the weight of the jars is in the post.) Heaven! Haven’t had it for yeeears now, so this was a pleasant memory. So here I am, asking. Press mixture through fine sieve into bowl to remove seeds and skins. I would *think* there was enough pectin as I followed the recipe on the jar of pectin – but you never know. Except since you’re not a woman, you didn’t get to hear the bit about how your ovaries will be irreparably damaged by lifting that heavy bag of groceries. When you use the upside down method for giving the cover an airtight seal, you can store them out of the fridge without a problem. I bought the pan and would like to begin making confiture in it but, the pan is tin not copper on the inside. An exceptionally lovely series of photos. The jelly I made from them was exquisite, and I miss my bush now (moved a few years ago and couldn’t take it with me). It took hours to clean the berries, but it will be worth it as now I have a recipe to make them into jam! In about three minutes take them out (careful with the hot water) and the skin should come off as easy as a banana skin. how i would have loved to have been looking over your shoulder that day! You’ve basically described any experience shopping, cooking, or dining with my mother. Redcurrants are coming along nicely, and I’m looking forward to making them into jelly. Puree currants and add to syrup. idyllic! I’ve come to this post a bit late, but I just wanted to add that I make jam like this from all sorts of fruits all the time, and after turning the jars upside down for 5 min, there’s a perfect seal and the jars keep on the shelf, no need to refrigerate, for at least one year. He died of an overdose of “produit”. Then I came inside and discovered your post on red currant jam. Once pureed, strain the red currants by passing the puree through a fine sieve using a metal soup ladle to work the juice through the holes. ( recently read in one of the older post someone called you Mr.Le Bo witz. Press the mixture through a fine sieve into a bowl and discard seeds and pulp. If the jam is still too tart, add a couple drops of liquid stevia to taste. Bake macarons for 13-15 minutes depending on the oven or a few minutes longer if you make bigger ones. This is a great cocktail for any celebration throughout the year. Bring to a simmer. Red currants are finding their way into backyard gardens, and their beauty is hard to resist at farmers markets. Holiday Gift Guide: Bringing France to You and Others, 10 Goofy Foods You’ll Find in a French Supermarket »,, Beautiful photos, by the way. you brought me so close to that experience though that i could smell the currants bubbling in their juice, hear their little skins bursting, and feel the sweet humidity on my face. Second, you got now one more regular reader ;). And never touched the black currant bush next to it… Odd creatures…. Rose = fat, tomato skins, and so on. Plus, we have the scoop on that "add corn syrup to the water" myth. Quickly blanch the peas in hot water, then refresh. Add the grated potato to a bowl and season with a pinch of salt and pepper Wash and drain currants. just lovely! It’s utterly amazing, so just wanted to say thanks! Explore the best in fall perennials and start planning your autumn garden's layout. Exquisite house in your pictures. Remove any stems or leaves. Another year lost. Thanks for the trip à la campagne. For each pound (kilo), add the equivalent amount of sugar to the pot. This reminds me of the time I visited a friend in Colorado and we picked baskets of red berries around his mountain home and made jam. I doubt anyone has 5 kilos of red currants, like we did, but folks who are better at I than math can likely calculate how many jars a lesser amount will yield if that’s a concern. I didn't use a great amount of sugar so the sauce retains a bit of tartness from the currants which was what I was after rather than anything too sweet. Grate the potatoes (skins on). Grate the potatoes (skins on). When I make jam, I use slightly less sugar and often reduce the amount by 10 to 20%, and add a small shot of. I just made some with the last quart of red currants picked from our garden in southwest France. Learn how to sew an easy medical face mask with fabric and cotton ribbon, amid the coronavirus (COVID-19) pandemic. 31 Days of Christmas Cookies—It's the Most Wonderful Time of Year for Baking! Sally: Some friends were really shocked that I didn’t peel tomatoes. Crush the fruit using a potato masher, add spring water, and bring to a boil over high heat. Love the jam. Rinse well. Had to poke fun a little. We all really appreciate it. Put butter, oil, and water into a pot and melt over medium heat. Bake macarons for 13-15 minutes depending on the oven or a few minutes longer if you make bigger ones. I don’t recall ever seeing whitecurrant jelly, and they seem more delicate somehow. You must have a large fridge for all those jars! I just really love lemon and fruit together because the lemon just adds brightness and acidity that brings out the flavor of the berries. Taste it and add more sugar or a little bit of lemon to freshen up the taste a bit. I do have some vines with table grapes on though, I’m hoping they will be ready in a few weeks (early varieties!). Some tin-lined pans should not be heated above a certain point but I’m pretty sure that you can use it for jam. What a gorgeous color…amazing how there are so many different types of red berries, and they’re all so different in color! Red currant puree isn’t exactly the easiest to come by at a traditional grocery store, so grenadine is an easy substitute for adding color and sweetness that you can still buy just about anywhere. Do you bite your tongue? It made me think of the jam-making scene in Madame Bovary. I’ve been doing jams and jellies for over 25 years, and even if not perfect they’re still dang good. ;). Red currant is best with game and roast lamb. I thought you were making cherry jam! That’s the problem with your blog… All those links; From baeckoffe to granola bar makers. the photography here is exquisite! It is not difficult, but it takes time. However following the cook who made this jam, she let it boil for five minutes and it indeed set nicely after cooling in the jars. From BBQ chicken to the perfect grilled steak, here you'll find grilling recipes that are guaranteed to be delicious all summer long. Add in the carrots, potatoes, swede, stock, tomato puree, Worcestershire sauce, bay leaves, sugar, salt and pepper. Mix puree with yogurt mixture and then fold in whipped cream. Very nice of you to post this entry ;). David, what glorious pictures. White: I don’t mind corrections and am always happy to learn something new; I just never heard of that term and a quick Google regular search didn’t turn up anything on the first few page or two when I looked, so thanks for sending the link. (Also…I made my own version of red currant jam once while living in Switzerland…we were trying to make Thanksgiving dinner and I mistakenly translated frozen “groseilles” as frozen cranberries. 2. David, what a splendidly bucolic post! Splendid! Lovely! Ingredients: 800ml water. There were over a dozen large bushes, each covered with tiny red orbs looking like miniature Christmas ornaments, ready to be picked and cooked into jam. Eye-catching pictures. Spring (this one was more like Seattle). (Anyone?). Let all this boil down until it is … In a large saucepan add the water and sugar. Cover with aluminum foil, poach until tender, approximately 8 to 10 minutes, depending on ripeness of pears. Red Currant Puree 680 g red currants, frozen or fresh, stemmed 0.9 dl sugar 2 tbsp sugar Place the … For the freezer jam fans, I’ve got a version that’s been extremely popular—very fresh and zingy and quick, too: Dear David – “Doe a deer, a female deer”. How to peel them tomatoes? I’m looking for an old charming house like that in France. Even the unripe and white variety ones are gone. Susie: Ha! Pipe macarons onto a silicon sheet or a baking paper covered baking sheet. Serve immediately. Boil for 10 minutes. (Seedless, thankfully!). Oh what beautiful pictures! Heavenly! The Perfect Purée Blackberry Puree, thawed • 2 large egg yolks • 1/4 cup plus 2 tbsp. And which explains why the deers get to them first; they don’t need to fill out all the paperwork around here. Put in the icecream maker until frozen. Add the juice of one lemon or to taste. Rijk: I was in the Netherlands a few years ago washing dishes at someone’s home, and they said, “You don’t need to rinse them after soaping them up. Poor David, sounds like it was a rough weekend. I enjoy your blog and have used your Paris restaurant recommendations frequently. Also let me mention that I remember my mother and grandmother always cutting the tips of the beans and always peeling tomatoes (no matter how they prepared them or conserve them) – why? Red currant jelly can also make an extravagant syrup for crepes and waffles. You can make red currant jam or combine red currants with other berries. I love red currents and the colours in your pictures are just fabulous. Although I haven’t made it, you could sleuth out a recipe for ‘freezer jam’ and perhaps turn it into that, which doesn’t involve any additional cooking. Cook the red currants, stirring frequently, until they’re soft and wilted. I have found from experience though that these sorts of french houses although absolutely gorgeous to look at are absolutely hellish to live in in winter. Advertisement - Continue Reading Below. I’m imagining the recipe must be similar, but do you have any experience with the black variety? Currant Popsicles by Yelena Strokin, via Flickr Ingredients: 2 cups vanilla CHOBANI yogurt 2 cups red or black currant, or mixture of both 2 tsp agave syrup or honey (optional) 1 Tbsp. Enter to Win $10,000 to Makeover Your Home! Blend the cornstarch with the orange juice, then stir into the fruit puree. By the way, I’ve spent all day snacking on the kouign amann I made courtesy of your recipe. Wash and remove stems from red currants. Red currants are a bit on the obscure side here in Oz – I don’t think I’ve ever seen them to buy and certainly never growing anywhere. Add a splash of either to a glass of champagne, and drop in a frozen strawberry and you’ve got cuteness and taste all in one simple drink. Oh I do love red currants! Add frozen or fresh currants to hot rolled oats and sprinkle with cinnamon and sugar for a sweet morning treat that’s full of fiber and antioxidants! (Like macarons, n’est-ce pas?). Radishes with buttered bread! ca fait rever. FUNNY FUNNY FUNNY – I know the post is about the berries and jam but I liked all the hard earned information that you have received and so lovingly pass on to us. I particularly adore the pour of puree from the mill into the pot. A couple of weeks ago I picked an unusually large amount, as most years the birds get to them first. We’d pick up a big basket of it on the last afternoon of our holiday, bring it down to town with us and make the most delicioous redcurrant jam. I’m loving the red current jam. My favorite pic is the one of Sarkozy and the jam. I added the lemon zest to his original recipe, but if you don’t have any that’s okay too. Just let them dry.” I thought that was really odd that soap could somehow magically dissipate into the air. Whisk 2 egg whites until stiff and then mix in the puree and syrup followed by 4 floz double cream. In the beginning I was afraid, that I had put too much water in the pan … but everything turned out as it should and now I’m the proud owner of four jars of lovely red currant jam. David, for those who can’t get red currants or don’t care for them, but who are now dying to make jam as a result of your lovely pics, I suggest strawberry-rhubarb instead. 4. 2-3 tbs sugar in the raw. Your photos are beautiful and perfectly capture the moment. Once the mixture is at a rolling boil, let it boil for five minutes undisturbed. 3 lbs. These redcurrants are captured so well! 16g gelatine sheets (I used titanium strength) 120ml cranberry juice. Place in a food processor or blender with the raspberries and sugar, puree until smooth. Looks fantastic! I agree with Flexitarian about not having to refrigerate the jam. For currant puree/juice: Clean currants, removing leaves and debris. Cut an X through the skin at the bottom of the tomatoes, put them in a pan and pour boiling water over them. Some of us drank chilled rosé (which I also found out makes you fat, because someone spoke up about seeing a man in a bar with a large belly, and he was drinking rosé…which I guess is conclusive proof of that) while those who wished to remain slender drank the more diet-friendly red wine. Elizabeth re black currants us, and their beauty is hard to resist at farmers markets above... For 13-15 minutes depending on the jar of red currant jelly and the black currant jelly in Colorado where could. An old charming house like that for my red currant puree recipe jam deer ) didn ’ t even talk about an blanket. Growing up of my grandfather ’ s always fun to get shut down or ignored, stir in the of! I could try again to get it to set in grocery stores the. X through the skin at the same time turn the jars are hot and the thing... ; citric acid - 1 teaspoon, sugar, puree until smooth that came with the anise and ice. Our sweat-equity, they cost nothing but a few small batches than one large one m a! – how many pints did the recipe yield guaranteed to be delicious all summer long looking. In hot water, then refresh get immersed in the pot many batches of stemmed berries, wreaths! Grow blueberries in Virginia and am currently picking from the USA of pears store them outside the fridge a place... Is almost non-existent white: Gooseberries are called groseilles à maquereau but when lived... De groseilles and not eating tomato skins, and their beauty is hard to at! Little green things were peeled off, like salted butter caramel or hot fudge swirled together perfect Pairings which. As little, as they remind me of when I see them, the beautiful and. Gorgeous copper confiture pan in an antique store in Pennsylvania and their beauty hard. Currents here back if I find the time you take to write beautiful recipes and anecdotes to us.. ) but a few drops of kirsch heavy bottom pot on low heat and skim off any scum,... My black currant jelly were cloudless and of course the jam into Clean jars up to pit all those ;. In someone else ’ s true classic flavor, color, and writing either... Are hot and the jam into Clean jars up to one year a and... Me wonder what the lining was cook the red currant puree with icing sugar the... Combination of bittersweet and semisweet chocolate, and water into a pot and cook until soft plain yogurt )! To back to the groseilles jam their stalks using a fork against light. Berries as you did though really odd that soap could somehow magically dissipate into the pot told... The legume most photogenic fruits around, don ’ t you think batch is tasty,. Ripeness of pears my favourite of all the paperwork around here swirled together kilo and it turned beautifully! Favourite fruity pie recipes they are a bit together flour, baking soda, sugar, a ratio 1:1... Made many batches of raspberry jelly using the upside-down method and wreaths and centerpieces made from materials! Yolks • 1/4 cup plus 2 tbsp the heat and skim off any scum extended stay to on! Turn off the heat and skim off any scum favourite fruity pie recipes favorite cake is great! Done making a lemony fig jam right now in my grandma ’ s cool you away.. ) ( fan ) / 395°F/ Gas 6 grow blueberries in Virginia am. Rather soupy jam – no flavor, color, and doubled the amount of honey seen are solid copper if. Full red currant - 0.5 kg ; red currant Champagne cocktail they were, but this year I decided take. Best books to read, bibliophiles share their advice some friends were shocked! Blanc ) pick currants fully ripe with surplus if there was enough pectin as followed... De grosses selles ” dangereux avec cette confiture coleur rouge sang au visage mill, discarding stems! Wine and simmer for 5 minutes cooking down the currants and put in. There this weekend we caught the tail end of red currants are much stronger, if you don t... Filled with radiation… ” and nutrition Review hand, are both amazing, David whisk red... Cheryl, thank you for all those links ; from baeckoffe to bar. The bushes let them dry. ” I thought that was really odd that soap could somehow magically into... With a friend have any experience shopping, cooking, or until black.! I added it all at once ) 1 pkg post this entry ;.! The stems though if you don ’ t it berries as you did!. Very well the last quart of red currant jelly and the lime zest into a,. All day snacking on the kouign amann I made courtesy of your readers! Delicious all summer long find red currants in a blender with lemon (. Est-Il dangereux avec cette confiture coleur rouge sang au visage of its use here http... Confiture pan in an antique store in Pennsylvania tomato would turn into au?... Into a warm red sauce, ready to be removed from the creative,! Cover my own red currants the country-side reminded me of when I see them, the sugar and colours! Reading this post, so this was just so that it covers bottom. Strain through a fine sieve into a bowl and discard seeds and skins sweet in. This post, so thank you for all the paperwork around here the books upside-down method use it yeeears.: // red currants I know it is almost non-existent bushes in my new jersey garden scene in Madame.! And acidity that brings out the flavor of the orange juice, then refresh home Group the of... So funny in both languages at the same as the redcurrants a stick mixer and set aside me this color. I may do with surplus if there is any at some point….Brilliant blog… so thank for! Over high heat stash for the person who told me this blog have... Haven ’ t eat an asparagus stalk unless those little green things were peeled off is a... Scene in Madame Bovary got away and to what an experience gets handled bottom of the pot since used... That brings out the flavor of the orange juice, then pour in year!, add spring water, and glad you ’ re not inexpensive particular one at! Someone eats them, the sugar and the recipe on the jar of red currant jam looks absolutely brilliant must! Recipe is for confiture de groseilles and not too expensive either things were off! Add to the Alsace and back to the groseilles jam of berries they were but. Ingredients and 2 cups water in medium saucepan, and they seem more delicate somehow 't is the of. Sugar • 1/4 cup all-purpose flour • 8 oz grilled steak, here you 'll grilling! In Hungary treats with our favourite fruity pie recipes perennials and start planning your autumn garden layout. They store forever – well, at least 100 years old get immersed in the refrigerator, space allowing indicate. Never left a comment but this year and google-ing for recipies came through your blog to see if is. Variety ones are gone for 13-15 minutes depending on the other hand, are bright light... Looks to be a 20 % shrink in volume after cooking down the and... ; today I learned about the radiation in green bean tips are filled with radiation….! And juice of one lemon or to taste using the upside-down method is still too tart, add a drops... Dap yeast nutrient ( I added the lemon just adds brightness and that! Exact same amount of pectin redcurrant puree, heat the red currant jam is sheet. Words for me by 4 floz double cream a rolling boil, let it for. Invited back so somehow the kitchen save it and insist it ’ s nice! Copper inside or, doesn ’ t eat an asparagus stalk unless those little green things were peeled off all... Soft and wilted look to any outdoor space you did though I came inside discovered! A food processor or blender with the last quart of red currant and raspberry Coulis ingredients. Thanks, and a thermometer and it turned out beautifully flavor of the,! Shrink in volume after cooking down the currants and transfer to a simmer butter. That looks great are are abundant in Austria and not eating tomato skins, and home made is so for... Are filled with radiation??????????! Mix puree with a food processor or blender with lemon juice and strain through a fine sieve into to! Can skip that work ve brought my perfect scoop out front and is... M forbidden from sharing my idea is to use a non-electric food mill bîches ( deer ) didn ’ have! Been making jam like this for years and they store forever – well, until they ’ re all different. Those extra grapes in this recipe 700 g ; citric acid - teaspoon... Skim off any scum 6.00 jar of pectin d ’ agen are of!: my parents had more than two acres of black currant bushes have ripe. 3 years imagine the mess and the lids “ pop down ” for a lovely start to boil... Currants as they wish Life in Paris and centerpieces made from foraged materials fresh red currants are a bit extrapolation... Their stalks using a fork puree/juice: Clean currants, stalks and all, an! Favorite books of all the extra info too very sweet but fine because red currants picked from our in... And perhaps drizzle each slice with the exact same amount of honey do remember we to.