Black Currant Coulis and Other Summer Delights

Red Currant Jelly (left) Rhubarb Jelly (right) Rhu-rant Jelly (back)

I've kind of abandoned the blog for the summer.  The Co-op that I wrote it for has changed over people and it doesn't get published anymore so I lost interest.  It's now my recipe file for things I don't want to lose track of or things people ask me about.
I decided to post the recipes that I used to create these jellies and the Black Currant Coulis because I've had a number of people ask me about them.  So, here ya go folks!


Rhubarb Jelly (makes 9-10 half pint jars)

Day 1 pick, wash, and chop into 1 inch pieces about 5-7 pounds of rhubarb.
Place in a large stock pot and add 2 cups water.
Bring to a boil and simmer until the rhubarb is mush.
Allow to cool and then strain through a mesh strainer to remove the pulp.
Store in the refrigerator overnight.

Have a glass of wine.

Day 2 rinse 4 thicknesses of cheesecloth and place in the mesh strainer.  Pour the cold juice through the cheesecloth to remove any residual pulp.

Measure 6 cups of strained juice
2 boxes of Sure Jell
and bring to a full rolling boil over high heat.

Add ½ teaspoon butter and 9 cups of sugar all at once.

Return to a full rolling boil (a boil that can’t be stirred down) and boil for one(1) minute.   

Ladle into hot prepared jars filling to within 1/4 inch of the top.  Wipe threads and rim and seal with two-piece lids. 

Place jars in a boiling water bath that covers the top of the jars for 10 minutes.  Remove to a rack and allow to cool.

Finish the bottle of wine.

Bobbe Almer adapted this recipe from a Kraft Recipes Sure Jell Rhubarb Jelly recipe.

Currant Jelly (makes about 9 half pint jars)

Day 1 pick, and wash about 3 quarts of currants.
Place in a large stock pot and add 2 cups water.
Bring to a boil and simmer until the currants are pale and falling apart.
Allow to cool and then strain through a mesh strainer to remove the pulp.
Store in the refrigerator overnight.

Have a glass of wine.

Day 2 rinse 4 thicknesses of cheesecloth and place in the mesh strainer.  Pour the cold juice through the cheesecloth to remove any residual pulp.

Measure 61/2 cups of strained juice
1 box of Sure Jell
and bring to a full rolling boil over high heat.

Add ½ teaspoon butter and 7 cups of sugar all at once.

Return to a full rolling boil (a boil that can’t be stirred down) and boil for one(1) minute.   

Ladle into hot prepared jars filling to within 1/4 inch of the top.  Wipe threads and rim and seal with two-piece lids. 

Place jars in a boiling water bath that covers the top of the jars for 10 minutes.  Remove to a rack and allow to cool.

Finish the bottle of wine.

Bobbe Almer adapted this recipe from the Sure Jell package.


Black Currant Coulis (makes about 12 half pint jars)




Coulis is a form of thick sauce made from puréed and strained vegetables or fruits.
 
Pick and wash about 4 quarts of black currants.
Place in a large stock pot and add 3 cups water.
Bring to a boil and simmer until the currants are soft and falling apart.
Allow to cool and then put them through a food mill until the remaining seeds/skins are dry

About 8 cups of juice/pulp remain.  Some seeds came through the Foley food mill, but they are fine and taste good so no problem.

Return the juice/pulp to a clean stock pot, add 5 cups of sugar and 2 tablespoons of lemon juice.

I brought this to a boil and let it boil for a few minutes before putting it into hot half pint jars and sealing with two piece lids.

I chose to freeze mine in these jars so I filled them just to the bottom of the threads.  If you prefer, you could fill them on up and process in a water bath.

I’ve already used some of mine by adding a tablespoon to balsamic vinaigrette - it was awesome!  I plan to use some to baste a pork roast and grilled chicken too - yum!  It would be delicious drizzled over cheesecake or an ice cream too.


Bobbe Almer created this recipe.