Fail-proof redcurrant jelly
How can you tell if the redcurrant jelly has set?
To check the consistency of your jelly, you can use the simple cold plate test. Place a small plate in the freezer a few minutes before the end of cooking. Then, drop a small amount of the hot jelly onto the cold plate and gently tilt it. If the drop sets quickly and doesn't run like water, your jelly is ready to be jarred. Otherwise, you need to cook it for another one to two minutes. Also, keep in mind that redcurrants are naturally very rich in pectin, which greatly facilitates setting. The jelly will finish firming completely as it cools over the next few hours.
Why is it necessary to turn the jars of jelly upside down immediately?
Turning the jars upside down as soon as they are filled sterilizes the remaining air inside. The intense heat of the freshly poured jelly will eliminate any bacteria present on the lid. This simple action also creates an optimal vacuum seal as the jam cools. This specific thermal process guarantees that your jams and jellies will keep for many months. Leave the jars upside down until they have completely cooled to room temperature. You can then turn them right side up and store them in a dry, dark place. A small click in the center of the lid will confirm that the seal is airtight.
Can less sugar be used to make this jelly?
Sugar plays a fundamental role in the texture and long-term preservation of your homemade preserves. The recommended 800 grams of sugar per kilogram of juice ensures a firm set and perfectly controlled acidity. If you reduce this amount too much, the jelly may remain too runny and resemble syrup. Furthermore, a lack of sugar encourages the rapid development of mold after the jar is opened. If you prefer a less sweet version, it is best to use a special jam sugar containing added pectin. You will then need to consume your jars much more quickly to prevent spoilage. It will also be essential to store any opened jars in the refrigerator.
