Ingredients with Measurements:
- 1 cup freshly squeezed lemon juice
- 1 cup Bar-le-duc jelly
- 1 cup granulated sugar
- 1 packet of pectin
- 1/4 cup water
Special equipment needed:
- Large pot
- Candy thermometer
- Jelly jars with lids
- Canning equipment (optional)
Step-by-step instructions:
1. In a large pot, combine the lemon juice, Bar-le-duc jelly, and sugar. Stir until the sugar is dissolved.
2. In a separate bowl, mix the pectin with 1/4 cup of water until it's fully dissolved.
3. Add the pectin mixture to the pot and stir well.
4. Place the pot on the stove and heat the mixture over medium-high heat, stirring constantly.
5. Once the mixture comes to a boil, insert the candy thermometer and continue to cook until the temperature reaches 220°F.
6. Remove the pot from the heat and skim off any foam that has formed on the surface.
7. Ladle the jelly into the prepared jars, leaving about 1/4 inch of headspace at the top.
8. Wipe the rims of the jars with a clean, damp cloth and seal with the lids.
9. If you have canning equipment, process the jars in a boiling water bath for 10 minutes.
10. Allow the jars to cool completely before storing them in a cool, dark place.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- 220°F
Serving size:
- Makes about 3 cups of jelly
Nutritional information:
- Calories: 60 per tablespoon
- Fat: 0g
- Carbohydrates: 15g
- Protein: 0g
Substitutions for ingredients:
- You can use any type of fruit juice in place of the lemon juice.
- If you can't find Bar-le-duc jelly, you can use any other type of jelly or jam.
Variations:
- Add a few drops of food coloring to give the jelly a brighter color.
- Add a teaspoon of vanilla extract for a different flavor.
Tips and tricks:
- Use a candy thermometer to ensure that the jelly reaches the correct temperature.
- Skim off any foam that forms on the surface of the jelly to ensure a clear, smooth texture.
- If you don't have canning equipment, you can still make this jelly and store it in the refrigerator for up to 3 months.
Storage instructions:
- Store the jelly in a cool, dark place for up to 1 year.
Reheating instructions:
- To reheat the jelly, place the jar in a pot of hot water until the jelly has melted.
Presentation ideas:
- Serve the jelly on toast or scones.
- Use the jelly as a glaze for meats or vegetables.
Garnishes:
- Sprinkle some lemon zest on top of the jelly for a pop of color and flavor.
Pairings:
- Serve the jelly with tea or coffee.
Suggested side dishes:
- Serve the jelly with a side of fresh fruit or cheese.
Troubleshooting advice:
- If the jelly doesn't set, you may have overcooked it. Try adding a little more pectin and cooking it again.
Food safety advice:
- Always use clean, sterilized jars and equipment when canning.
Food history:
- Bar-le-duc jelly is a type of jelly made from currants that originated in the town of Bar-le-Duc in France.
Flavor profiles:
- This jelly is sweet and tangy with a bright lemon flavor.
Serving suggestions:
- Serve the jelly as a condiment or spread.
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