Ingredients with Measurements:
- 6 cups raspberries
- 4 cups granulated sugar
- 1/2 cup water
- 1/4 cup lemon juice
- 1/2 cup currants (optional)
Special equipment needed:
- Cheesecloth
- Jelly bag or fine-mesh strainer
- Large pot
- Canning jars with lids and bands
Step-by-step instructions:
1. Rinse raspberries and place them in a large pot. Add water and lemon juice and bring to a boil over medium heat.
2. Reduce heat and simmer for 10 minutes, stirring occasionally.
3. Remove from heat and let cool for a few minutes.
4. Pour raspberry mixture through a cheesecloth-lined jelly bag or fine-mesh strainer into a large bowl. Let the juice drip through the cheesecloth or strainer for several hours or overnight.
5. Measure the raspberry juice and add an equal amount of sugar to the pot. Add currants if desired.
6. Bring the mixture to a boil over medium heat, stirring constantly until the sugar dissolves.
7. Reduce heat and simmer for 15-20 minutes, stirring occasionally, until the mixture thickens and reaches the jelly stage (220°F on a candy thermometer).
8. Remove from heat and skim off any foam.
9. Ladle hot jelly into sterilized canning jars, leaving 1/4 inch headspace. Wipe rims clean and seal with lids and bands.
10. Process jars in a boiling water bath for 10 minutes.
- Time:
Preparation time: 30 minutes
- Cooking time: 30 minutes
Temperature:
- Jelly stage: 220°F
Serving size:
- Makes about 6 cups of jelly
Nutritional information:
- Calories: 120 per tablespoon
- Fat: 0g
- Carbohydrates: 31g
- Protein: 0g
- Fiber: 1g
- Sodium: 0mg
Substitutions for ingredients:
- You can use other berries instead of raspberries, such as strawberries or blackberries.
- You can use other types of sugar, such as honey or maple syrup.
Variations:
- Add a pinch of cinnamon or nutmeg for a warm, spicy flavor.
- Add a splash of balsamic vinegar for a tangy twist.
- Use the jelly as a glaze for roasted meats or as a topping for ice cream.
Tips and tricks:
- Use a candy thermometer to ensure the jelly reaches the correct temperature for setting.
- Skim off any foam that forms on the surface of the jelly to prevent cloudiness.
- Sterilize canning jars and lids before filling them with hot jelly to prevent spoilage.
Storage instructions:
- Store jars of jelly in a cool, dark place for up to one year.
Reheating instructions:
- To serve, simply spoon jelly onto toast, crackers, or biscuits.
Presentation ideas:
- Serve jelly in a small dish with a spoon for spreading.
Garnishes:
- Garnish with fresh raspberries or mint leaves.
Pairings:
- Serve with cheese and crackers for a delicious appetizer.
Suggested side dishes:
- Serve with a salad or soup for a light lunch or dinner.
Troubleshooting advice:
- If the jelly doesn't set, try boiling it for a few more minutes until it thickens.
Food safety advice:
- Always sterilize canning jars and lids before filling them with hot jelly to prevent spoilage.
Food history:
- Bar-le-duc jelly is a French delicacy made with currants and raspberries. It was popularized in the late 1800s and early 1900s and was a favorite of European royalty.
Flavor profiles:
- Sweet, tart, and fruity.
Serving suggestions:
- Serve as a condiment with meat, cheese, or crackers.
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Region: French