Ingredients with Measurements:
- 4 lbs. of tart apples, peeled and cored
- 4 cups of water
- 4 cups of granulated sugar
- 1/4 cup of lemon juice
- 1/4 cup of Bar-le-duc currants
Special equipment needed:
- Cheesecloth
- Jelly bag or fine-mesh strainer
- Large pot
- Canning jars with lids and rings
Step-by-step instructions:
1. Cut the apples into small pieces and place them in a large pot with water. Bring to a boil and then reduce the heat to low. Simmer for 30 minutes, stirring occasionally.
2. Place a cheesecloth over a jelly bag or fine-mesh strainer and place it over a large bowl. Pour the apple mixture into the cheesecloth and let it drain for several hours or overnight.
3. Measure the apple juice and pour it into a large pot. Add the sugar and lemon juice and stir to combine. Bring to a boil over high heat, stirring constantly.
4. Reduce the heat to medium and continue to boil the mixture until it reaches the gel stage. This can take anywhere from 10 to 30 minutes, depending on the altitude and humidity. To test for the gel stage, place a small amount of the mixture on a cold plate and let it cool. If it wrinkles when you push it with your finger, it's ready.
5. Add the Bar-le-duc currants and stir to combine. Remove from heat.
6. Ladle the hot jelly into sterilized canning jars, leaving 1/4 inch of headspace. Wipe the rims of the jars with a clean, damp cloth and place the lids and rings on top.
7. Process the jars in a boiling water bath for 10 minutes. Remove from the water bath and let cool on a wire rack.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour
Temperature:
Boiling water bath
Serving size:
Makes approximately 6-8 half-pint jars
Nutritional information:
Calories: 120
Fat: 0g
Sodium: 0mg
Carbohydrates: 31g
Fiber: 1g
Sugar: 30g
Protein: 0g
Substitutions for ingredients:
- You can use any tart apple variety for this recipe.
- If you can't find Bar-le-duc currants, you can use red currants or raspberry preserves instead.
Variations:
- You can add spices such as cinnamon or cloves to the apple mixture for a spiced jelly.
- You can use different fruit juices such as grape or cranberry instead of apple juice.
Tips and tricks:
- Use a candy thermometer to monitor the temperature of the jelly mixture.
- Skim any foam off the top of the jelly mixture as it cooks.
- Sterilize the canning jars by boiling them in water for 10 minutes before filling them with the hot jelly.
Storage instructions:
Store the jars in a cool, dark place for up to one year.
Reheating instructions:
To serve, simply open the jar and spoon the jelly onto toast, crackers, or scones.
Presentation ideas:
Serve the jelly in a small dish with a spoon for spreading.
Garnishes:
Garnish with fresh apple slices or a sprig of mint.
Pairings:
Serve with cheese and crackers or as a condiment for roasted meats.
Suggested side dishes:
Serve with a side of fresh fruit or a green salad.
Troubleshooting advice:
- If the jelly doesn't set, you can reheat it and add more pectin or lemon juice.
- If the jelly is too thick, you can reheat it and add more water or fruit juice.
Food safety advice:
- Always use clean, sterilized canning jars and lids.
- Follow proper canning procedures to prevent spoilage.
Food history:
Bar-le-duc jelly is a French preserve made with currants and is known for its high price and labor-intensive production.
Flavor profiles:
This jelly has a sweet and tart flavor with a hint of currants.
Serving suggestions:
Serve as a condiment for breakfast or as a dessert topping.
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Region: French