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Friday, 7 August 2015

White Currant Jelly-Jam


One of my work colleagues brought some bags of white currants into work for us to help ourselves to.  Well, it would be rude not to, so I brought home a little bag marked 8oz White Currants.  As it was such a small amount currants I wanted to do something that would make the best of them so I did what I usually do and had a search on the internet and found this recipe for White Currant Jam from The Well Seasoned Cook.

 It's a strange one, not quite jam, because you sieve the berries, and not quite jelly as it has a slight thickness from the white currant flesh.  Mine looks more like jelly than the picture on The Well Seasoned Cook, so I decided to call it White Currant Jelly-Jam.  It tastes similar to red currant jelly although I think it is a little sweeter, I love the peachy colour which develops as the berries cook and it sets really easily.


Here are some other ideas for fruit jellies that you might like to try

Kavey's Apple Lemon Verbena Jelly - Kavey Eats
Crab Apple Jelly - Fuss Free Flavours
Rochelle's Grape Jelly - It's Not Easy Being Greedy 
Spiced Apple Jelly - Foodie Quine
Plum Jelly: Sunshine in a Jar - Kavey Eats


I'm entering this recipe for the No Waste Food Challenge at Elizabeth's Kitchen Diary






Elizabeth's Kitchen Diary
And also  for Shop Local also run and hosted by Elizabeth's Kitchen Diary

Labels: , , , , , ,

posted by Janice @ 22:20

10 Comments:

At 8 August 2015 at 15:15 , Blogger Kavey said...

Oh how goooorgeous! I've never actually come across white currants, I've heard of them but never seen any on sale - and we're growing only red and black ones at the allotment. The colour of the finished jelly is so pretty!

 
At 8 August 2015 at 21:30 , Blogger Janice said...

Thanks Kavey. I don't think you will often see them on sale, but they seem to grow well in the garden.

 
At 10 August 2015 at 23:55 , Blogger Phil in the Kitchen said...

I love that colour and I'm sure it tastes lovely too. I'm fast coming to the conclusion that white and redcurrants are seriously underrated. I wonder if I can find room in the garden for some.....

 
At 11 August 2015 at 13:28 , Blogger Unknown said...

The only time I've ever seen white currants mentioned anywhere is in Nigella's Domestic Goddess book where I think she uses them for a gin and tonic jelly. I think they need to be more widely available as this looks so pretty.

 
At 11 August 2015 at 13:32 , Blogger Foodie Quine said...

I have an abundance of blackcurrants in my garden at the moment but my red currants are not doing so well. Think I need to get a white currant bush to make up the trilogy!

 
At 11 August 2015 at 17:43 , Blogger Emmyw said...

I've never tried white currants before...in fact I don't think I've ever even seen a white currant before! This sounds lovely though. I will have to hunt some down!

 
At 11 August 2015 at 22:03 , Blogger Lucy Bakingqueen74 said...

That colour is amazing, I would love to try white currants. I think I read somewhere that they are silvery in colour, is that right? Your jelly jam looks delicious.

 
At 11 August 2015 at 22:15 , Anonymous Tracy said...

Oh wow what a lovely colour. I have never heard of white currants before, but I like the sound of your jam-jelly! Thanks for sharing my grape jelly as well :)

 
At 14 August 2015 at 11:04 , Anonymous Helen @ Fuss Free Flavours said...

Lovely jelly Janice, my mother used to have loads of currant bushes and grow loads of them and make so much jelly.

 
At 2 September 2015 at 09:11 , Anonymous Elizabeth said...

How gorgeous! Such a beautiful colour and great to use locally sourced fruit. Yum! Thank you for linking up with the #nowastefoodchallenge and the #shoplocalchallenge! :)

 

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I love to read your comments and try to reply when I can. I have had to enable comment moderation due to high levels of spam, so it may take a little time before your comment is visible. Please let me know if you make one of my recipes or if you have any questions I will try to answer them. Janice

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