Ingredients with Measurements:
- 4 cups of fresh strawberries, hulled and chopped
- 1 1/2 cups of granulated sugar
- 1/4 cup of water
- 1/4 cup of lemon juice
- 1/4 cup of currants, stemmed and seeded
- 1/4 cup of raspberry juice
Special equipment needed:
- Large saucepan
- Cheesecloth
- Jelly bag or fine mesh strainer
- Canning jars and lids
Step-by-step instructions:
1. In a large saucepan, combine the chopped strawberries, sugar, water, and lemon juice. Bring the mixture to a boil over medium-high heat, stirring occasionally.
2. Reduce the heat to low and simmer the mixture for 10-15 minutes, or until the strawberries are soft and the mixture has thickened.
3. Remove the saucepan from the heat and let it cool for a few minutes.
4. Place a cheesecloth over a jelly bag or fine mesh strainer and set it over a large bowl.
5. Pour the strawberry mixture into the cheesecloth-lined strainer and let it drain for several hours or overnight.
6. In a separate saucepan, combine the currants and raspberry juice. Bring the mixture to a boil over medium-high heat, stirring occasionally.
7. Reduce the heat to low and simmer the mixture for 10-15 minutes, or until the currants are soft and the mixture has thickened.
8. Remove the saucepan from the heat and let it cool for a few minutes.
9. Pour the currant mixture into the bowl with the strawberry juice and stir to combine.
10. Pour the mixture into sterilized canning jars, leaving 1/4 inch of headspace.
11. Process the jars in a boiling water bath for 10 minutes.
12. Remove the jars from the water bath and let them cool on a wire rack.
- Time:
Preparation time: 30 minutes
- Cooking time: 30 minutes
- Total time: 1 hour
Temperature:
- Medium-high heat for boiling
- Low heat for simmering
Serving size:
- Makes about 4 cups of jelly
Nutritional information:
- Calories: 50 per tablespoon
- Fat: 0g
- Carbohydrates: 13g
- Protein: 0g
Substitutions for ingredients:
- You can use frozen strawberries instead of fresh.
- You can use black currants or red currants instead of white currants.
- You can use cranberry juice instead of raspberry juice.
Variations:
- You can add a pinch of cinnamon or nutmeg for a spiced flavor.
- You can add a splash of balsamic vinegar for a tangy flavor.
- You can add a tablespoon of chopped fresh mint for a refreshing flavor.
Tips and tricks:
- Use a candy thermometer to ensure that the mixture reaches the correct temperature for setting.
- Skim any foam that forms on the surface of the mixture while it is cooking.
- Sterilize your canning jars and lids before using them to prevent contamination.
Storage instructions:
- Store the jars of jelly in a cool, dark place for up to 1 year.
Reheating instructions:
- To serve, simply spoon the jelly onto toast, crackers, or scones.
Presentation ideas:
- Serve the jelly in a small dish with a spoon for spreading.
- Use a pastry bag to pipe the jelly onto pastries or desserts.
Garnishes:
- Fresh strawberries or currants
- Mint leaves
Pairings:
- Serve the jelly with cheese and crackers for a savory snack.
- Use the jelly as a glaze for roasted meats or vegetables.
Suggested side dishes:
- Toast
- Scones
- Croissants
Troubleshooting advice:
- If the jelly doesn't set, you can reheat it and add more pectin or lemon juice.
Food safety advice:
- Always use clean, sterilized equipment when canning to prevent contamination.
- Follow proper canning procedures to prevent the growth of harmful bacteria.
Food history:
- Bar-le-duc jelly is a French preserve made with white currants and red currants. It is known for its labor-intensive preparation, as the currants are traditionally seeded by hand.
Flavor profiles:
- Sweet, tart, and fruity
Serving suggestions:
- Spread on toast or scones for breakfast or brunch.
- Use as a glaze for roasted meats or vegetables.
- Serve with cheese and crackers for a savory snack.
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Region: French