The General Hugh cocktail is a mixture of rum, vermouth, honey syrup, and orange bitters. Pour over rocks and garnish with an orange twist!
- 2 Ounces Smith & Cross Rum
- 3/4 Ounces Carpano Antica Sweet Vermouth
- 1/2 Ounce honey syrup
- 2 dashes of orange bitters
- orange twist for garnish
Stir and pour over rocks. Garnish with orange twist
Calories Per Serving173
Folate equivalent (total)0.4µg0.1%
Tag: Sir Hugh Platt
Food writers who rummage in other people’s recipe boxes, as I am wont to do, know that many modern American families happily carry on making certain favorite dishes decades after these dishes have dropped out of fashion, indeed from memory. It appears that the same was true of a privileged eighteenth-century English family whose recipe book now resides at the New York Academy of Medicine (hereafter NYAM), under the unprepossessing label “Recipe book England 18 th century. In two unidentified hands.” The manuscript’s culinary section (it also has a medical section) was copied in two contiguous chunks by two different scribes, the second of whom picked up numbering the recipes where the first left off and then added an index to all 170 recipes in both sections.
The recipes in both chunks are mostly of the early eighteenth century—they are similar to those of E. Smith’s The Compleat Housewife, 1727—but a number of recipes in the first chunk, particularly for items once part of the repertory of “banquetting stuffe,” are much older. My guess is that this clutch of recipes was, previous to this copying, a separate manuscript that had itself been successively copied and updated over a span of several generations, during the course of which most of the original recipes had been replaced by more modern ones but a few old family favorites dating back to the mid-seventeenth century had been retained. Among these older recipes, the most surprising is the bread crumb gingerbread. A boiled paste of bread crumbs, honey or sugar, ale or wine, and an enormous quantity of spice (one full cup in this recipe, and much more in many others) that was made up as “printed” cakes and then dried, this gingerbread appears in no other post-1700 English manuscript or print cookbook that I have seen.
And yet the recipe in the NYAM manuscript seems not to have been idly or inadvertently copied, for its language, orthography, and certain compositional details (particularly the brandy) have been updated to the Georgian era:
Take a pound & quarter of bread, a pound of sugar, one ounce of red Sanders, one ounce of Cinamon three quarters of an ounce of ginger half an ounce of mace & cloves, half an ounce of nutmegs, then put your Sugar & spices into a Skillet with half a pint of Brandy & half a pint of ale, sett it over a gentle fire till your Sugar be melted, Let it have a boyl then put in half of your bread Stirre it well in the Skellet & Let it boyle also, have the other half of your bread in a Stone panchon, then pour your Stuffe to it & work it to a past make it up in prints or as you please.
Eighteenth-century recipe book, England. Credit: New York Academy of Medicine.
From the fourteenth century into the mid-seventeenth century, bread crumb gingerbread was England’s standard gingerbread (for the record, there was also a more rarefied type) and, by all evidence, a great favorite among those who could afford it—a fortifier for Sir Thopas in The Canterbury Tales, one of the dainties of nobility listed in The Description of England, 1587 (Harrison, 129), and according to Sir Hugh Platt, in Delightes for Ladies, 1609, a confection “used at the Court, and in all gentlemens houses at festival times.” Then, around the time of the Restoration, this ancient confection apparently dropped out of fashion. In The Accomplisht Cook, 1663, his awe-inspiring 500-page compendium of upper-class Restoration cookery, Robert May does not find space for a single recipe.
The reason for its waning is not difficult to deduce. Bread crumb gingerbread was part of a large group of English sweetened, spiced confections that were originally used more as medicines than as foods. Indeed, the earliest gingerbread recipes appear in medical, not culinary, manuscripts (Hieatt, 31), and culinary historian Karen Hess proposes that gingerbread derives from an ancient electuary commonly known as gingibrati, whence came the name (Hess, 342-3). In England, these early nutriceuticals, as we might call them today, gradually became slotted as foods first through their adoption for the void, a little ceremony of stomach-settling sweets and wines staged after meals in great medieval households, and then, beginning in the early sixteenth century, through their use at banquets, meals of sweets enjoyed by the English privileged both after feasts and as stand-alone entertainments.
Through the early seventeenth century banquets, like the void, continued to carry a therapeutic subtext (or pretext) and comprised mostly foods that were extremely sweet or both sweet and spicy: fruit preserves, marmalades, and stiff jellies candied caraway, anise, and coriander seeds various spice-flecked dry biscuits from Italy marzipan and sweetened, spiced wafers and the syrupy spiced wine called hippocras. In this company, bread crumb gingerbread, with its pungent (if not caustic) spicing, was a comfortable fit. But as the seventeenth century progressed, the banquet increasingly incorporated custards, creams, fresh cheeses, fruit tarts, and buttery little cakes, and these foods, in tandem with the enduringly popular fruit confections, came to define the English taste in sweets, whether for banquets or for two new dawning sweets occasions, desserts and evening parties. The aggressive spice deliverers fell by the wayside, including, inevitably, England’s ancestral bread crumb gingerbread.
As the old gingerbread waned, a new one took its place and assumed its name, first in recipe manuscripts of the last quarter of the seventeenth century, and then in printed cookbooks of the early eighteenth century. This new arrival was the spiced honey cake, which had been made throughout Europe for centuries. It is sometimes suggested that the spiced honey cake came to England with Royalists returning from exile in France after the Restoration, which seems plausible given the high popularity of French pain d’épice at that time—though less convincing when one considers that a common English name for this cake, before it became firmly known as gingerbread, was “pepper cake,” which suggests a Northern European provenance. Whatever the case, Anglo-America almost immediately replaced the expensive honey in this cake with cheap molasses (or treacle, as the English said by the late 1600s), and this new gingerbread, in myriad forms, became the most widely made cake in Anglo-America over the next two centuries and still remains a favorite today, especially at Christmas.
By the time the NYAM manuscript was copied, perhaps sometime between 1710 and 1730, molasses gingerbread was already ragingly popular in both England and America, and evidently the family who kept this manuscript ate it too, for the second clutch of culinary recipes includes a recipe for it, under the exact same title as the first. Remembering the old adage that the holidays preserve what the everyday loses, I will hazard a guess that the old gingerbread was made at Christmas, the new for everyday family use.
Take a Pound of Treacle, two ounces of Carrawayseeds, an ounce of Ginger, half a Pound of Sugar half a Pound of Butter melted, & a Pound of Flower. if you please you may put some Lemon pill cut small, mix altogether & make it into little Cakes so bake it. may put in a little Brandy for a Pepper Cake
Eighteenth-century recipe book, England. Credit: New York Academy of Medicine.
An interesting question is why the seventeenth-century English considered the European spiced honey cake sufficiently analogous to their ancestral bread crumb gingerbread to merit its name. It may have been simply the compositional similarity, the primary constituents of both cakes being honey (at least traditionally) and spices. Or it may have been that both cakes were associated with Christmas and other “festival times.” Or it may have been that both cakes were often printed with human figures and other designs using wooden or ceramic molds. Or it may possibly have been that both gingerbreads had medicinal uses as stomach-settlers. In both England and America, itinerant sellers of the new baked gingerbread often stationed themselves at wharves and docks and hawked their cakes as a preventive to sea-sickness. (Ship-wrecked off Long Island in 1727, Benjamin Franklin bought gingerbread “of an old woman to eat on the water,” he tells us in The Autobiography.) One thinks at first that the ginger and other spices were the “active ingredients” in this remedy, and certainly this is what nineteenth-century American cookbook authors believed when they recommended gingerbread for such use. But early on the remedy may also have been activated by the treacle. Based on the perhaps slender evidence of a single recipe in E. Smith, Karen Hess proposes that the first English bakers of the new gingerbread may have understood treacle to mean London treacle (Hess, 201), the English version of the ancient sovereign remedy theriac, a common form of which English apothecaries apparently formulated with molasses rather than expensive honey. I have long wondered what, if anything, this has to do with the English adoption of the word “treacle” for molasses (OED). Perhaps a medical historian can tell us.
Harrison, William. The Description of England. New York: Dover Publications, Inc., 1994
Hess, Karen. Martha Washington’s Booke of Cookery. New York: Columbia University Press, 1981.
Hieatt, Constance and Sharon Butler. Curye on Inglysch. New York: Oxford University Press, 1985.
“Treacle, I. 1. c.” The Compact Oxford English Dictionary. 2 nd ed. 1991.
Stephen Schmidt is the principal researcher and writer for The Manuscript Cookbooks Survey, an online catalogue of pre-1865 English-language manuscript cookbooks held in the U. S. repositories, which will launch in early 2013. He is the author of Master Recipes, a 940-page general-purpose cookbook, was an editor of and a principal contributor to the 1997 and 2006 editions of Joy of Cooking, has contributed to The Oxford Companion to American Food and Drink and Dictionnaire Universel du Pain, and has written for Cook’s Illustrated magazine and many other publications. A resident of New York City, he works as a personal chef and a cooking teacher and hopes soon to complete Lemon Pudding, Watermelon Cake, and Miracle Pie, a history of American home dessert.
COUNTRY CAPTAIN CHICKEN: FIT FOR A PRESIDENT
COLUMBUS, Ga. -- As Gen. George Patton prepared for war, his thoughts wandered on occasion from troops and tanks to a second helping of Mary Bullard's Country Captain Chicken.
While on his way to Fort Benning before going to Europe, Patton sent a telegram to the Bullard family in nearby Columbus, Ga.: "If you can't give me a party and have Country Captain, meet me at the train with a bucket of it."
Fort Benning, known as "The Home of the Infantry," is where Patton and a roll call of some of the U.S. Army's most famous military officers met Bullard, a Columbus socialite known as "Miss Mamie." They also became acquainted with her Country Captain Chicken, a tangy, curry-laced chicken-and- rice dish Bullard first concocted for President Franklin D. Roosevelt.
Some culinary historians believe British sailors first introduced Country Captain Chicken to the United States in the late 1700s, bringing the recipe from India to the Southern ports of Savannah, Ga., and Charleston, S.C. The name apparently was derived from a term British soldiers bestowed upon Indian natives who were trained as soldiers and paid by the British Army.
Although it was an international dish, Country Captain Chicken apparently did not achieve a modicum of fame until Bullard began serving it to globe- trotting presidents and generals, who behaved as food missionaries and happily spread word of the dish wherever they traveled.
While in nearby Warm Springs for polio treatment on occasion from 1924 until his death in 1945, Roosevelt frequently was the guest of Mary Bullard and her husband, Dr. William Bullard, an ear, nose and throat specialist in a time when specialized physicians were rare.
Mrs. Sewell Brumby, the Bullards' granddaughter who now lives in Athens, Ga., remembers the dinner parties at the family's 20-room, three-story, 1887 Victorian masterpiece that today is listed on the National Register of Historic Places.
"She was a wonderful cook," Brumby said of her grandmother. "The Country Captain recipe was the only recipe she ever changed. She changed it for Mr. Roosevelt."
When Roosevelt first visited the Bullards, Mary Bullard wanted to serve a special, original meal with a spicy, Southern flair. She and her cook searched through several cookbooks and after some experimentation on a cast-iron stove, they eventually developed their own recipe for Country Captain Chicken.
Brumby says Roosevelt enjoyed her grandmother's recipes so much that he took the family cook back to Washington, D.C.
"Julius Hurt was the family cook who worked with Miss Mamie and Mother," Brumby said. "He went to Washington with Mr. Roosevelt to become a White House chef."
Brumby also remembers Roosevelt.
"He used to tell us funny stories," Brumby said. "He had a wonderful voice. When my father first heard that voice, he knew (Roosevelt) would be president. He was very charming."
On Oct. 5, 1928, Country Captain Chicken was on the menu when Roosevelt used the Bullard dining room -- an exquisite room with walls of carved dark oak, hardwood floors, carved oak benches and Bullard's glass medicine chest that is now used as a liquor cabinet -- to make a national radio speech endorsing Al Smith as the Democratic Party's presidential candidate.
"I was 14 at the time," Brumby said, recalling the scene in the dining room. "They put out all these wires. There were wires all over the floor."
Before Miss Mamie died at age 84 in 1944, she and her three daughters -- Brumby's mother, Elmira Bullard Hart, Louise Bullard McPherson and Dana Bullard -- served Country Captain Chicken to the likes of Supreme Court Justice Thomas Murphy and Army Gens. John Pershing, Dwight D. Eisenhower, Omar Bradley and George Marshall and Patton.
Visitors at the Roosevelt Little White House and Museum in Warm Springs, Ga., can thumb through a brochure that lists several of the late president's favorite recipes, including Daisy's Country Captain, named after Daisy Bonner, the late president's cook at the Little White House.
Bullard's recipe differs from Bonner's in that Bullard used currants and boned chicken breasts, while Bonner used raisins and chicken pieces. Bonner also used mushrooms, which Bullard did not.
The original recipe listed currants but did not mention mushrooms. The original recipe also called for bacon and celery, ingredients not listed in either Bullard's or Bonner's recipes.
Bonner served Country Captain Chicken with baked grapefruit, French-cut beans, salad, rolls, chocolate souffle and coffee, according to records at the Little White House.
When Roosevelt died of a stroke on April 12, 1945, at the Little White House, Bonner penciled a note on the wooden wall above the stove that read, "Daisy Bonner cook the first meal and the last one in this cottage for the President Roosevelt."
The National Broiler Council says Country Captain Chicken has been served in America since the earliest East Coast towns were founded. The dish originated in India where curry is the most popular seasoning.
Here is Mary "Miss Mamie" Bullard's recipe for Country Captain Chicken.
3to 4 pounds chicken breasts
Salt, black pepper to taste
1/2tablespoon chopped parsley
3large tablespoons currants
Remove skin from chicken and roll in flour, salt and black pepper. Place chicken in frying pan with oil and fry about 15 minutes or until chicken is brown on all sides. Remove the chicken from the pan and keep it hot (this is the secret of the dish's success).
Into the oil, add onion, green pepper and garlic. Cook very slowly, stirring constantly until onion becomes almost transparent. Season with salt, white pepper and curry powder. Be sure to test curry to suit taste. Add tomatoes, parsley and thyme.
Put chicken into roaster and add tomato mixture. If the mixture does not cover the chicken, rinse frying pan and add to mixture. Place top on roaster and place roaster in 350-degree oven for about 45 minutes, or until chicken is tender.
To serve, place chicken in center of a large platter and place rice around it. Drop currants into the sauce and pour over the rice. Scatter almonds on top and garnish with parsley. Makes 4 servings.
"Written by a ten-year veteran of the iconic magazine, Elise McDonough, the cookbook is humorous yet educational and compassionate yet still strongly counter-culture, as befitting the magazine's 40-year legacy. For those people who require medibles in their own lives or make them as part of underground compassionate care groups. the book is a highly useful tool." -Houston Press
"Veteran High Times writer McDonough offers this sampler of 50 mind-fogging munchies. There is probably no correlation between the known effects of marijuana and the fact that it has taken this classic counterculture magazine 38 years to get around to publishing a cookbook. Still, when an acknowledgement page credits folks with names like Evan Budman and Easy Bake Dave, one can almost smell the laid-back vibe emanating from this collection of "stoner-style cuisine." The 12-page introduction includes a brief paragraph on what to do should one's meal consumption result in a "total freak-out," but, more importantly, brings home the point that weed's active ingredients are fat-soluble and at their potent peak when in an oily blend. Thus, before launching into the creation of some ganja guacamole, Texas cannabis chili, or Pineapple Express upside-down cake one should whip up one of the spreads presented in the first chapter, such as cannabutter or cannabis-infused mayonnaise. Proper respect is paid to the classic pot brownie, with a page devoted to its history and a recipe involving a double boiler and much stirring. A section on cocktails gilds the lily with offerings like the Jamaican me crazy, which calls for cannabis-infused dark rum. But the book's highlight is its chapter of holiday fare, featuring a THC turkey injected with a "magic marinade" that, in conjunction with tryptophan, could mellow out the harshest of family Thanksgivings."
-- Publishers Weekly
"Cookies, brownies, and other pastries are desserts that have always been able to be made to a "higher" level. The Official High Times Cannabis Cookbook has finally changed that by having over 50 meals that will make your stomach and mind happy."
"The way Julia Child brought French cuisine to the uncultured American masses in her debut cookbook 'Mastering the Art of French Cooking' is what Elise McDonough and the editors at High Times Magazine have done with 'The Official High Times Cannabis Cookbook'. Informative and accessible, it's an essential staple for any 'budding' chef. Starting with a wide range of basics that bind THC to fat molecules (cannabis-infused butters, oils and tinctures plus bonus mayonnaise and flour recipes), the book ventures offers easy-to-prepare recipes that will have even the sober drooling (the photographs help). Highlights include 'Cheeto Fried Chicken' from Fresh Off the Boat author and chef Eddie Huang, a Thai-style Tom Yum 'Ganja' soup, a Thanksgiving turkey with a marijuana-infused marinade, and even latkes."
"The High Times cookbook is in a category of its own-intelligent, savvy, and knowledgeable about food, with excellent general information about cannabis and cooking with it."-Jeffrey Steingarten
"Recipe-wise, it's a very comprehensive book, and probably one of the best to come out in a long time. Not only are there recipes in every skill range, from burned cereal beginner to Julie Child-level experts, but there's a lot of culinary diversity packed into more than fifty recipes over 160 pages." -Denver Westword
"Overall this is the first pot cookbook we've seen that reads like a modern cookbook, meaning one that relies on fresh ingredients and seems to care more, actually, about flavor than getting you high." -L.A. Weekly
"With this book, [High Times] managed to elevate cannabis cuisine above pot brownies and space cakes, to dishes such as potato gnocchi with wild mushroom ragu and financiers."
-- Seattle Weekly
Szechuan Sauce Tips:
Heads up — Szechuan sauce is meant to be spicy! So the recipe below includes a fair amount of heat. If you don’t like very spicy food, I would start with just a small pinch of crushed red pepper flakes, and you can always add more later. If you like a sweeter sauce, feel free to add more sweetener. And of course, always feel free to play around with the recipe and find the balance of seasonings that you prefer.
heart solid heart solid icon
1 1/2 teaspoons baking powder
1/4 cup lard or shortening
3 tablespoons milk (soured with 1/2 teaspoon vinegar)
3 tablespoons melted butter
Sift flour, soda, baking powder, salt, and sugar into mixing bowl. Cut in shortening, then add egg and milk. Mix to stiff dough. Roll into 9x12-inch rectangle spread with honey and melted butter mixture. Roll from long side as for a jelly roll, pinching edges, and cut into 9 pieces. Remove berry sauce from oven and place dough swirls at even intervals on top of hot fruit filling. Bake at 350° F. for 15 minutes. Serve warm with or without whipped cream.
General Tso's Chicken
In 2015, food delivery site Grubhub released a dataset that revealed America's favorite meals to order in. General Tso's was not only the most popular Chinese dish but it was also the 4th most popular dish overall. We are not surprised! This dish of crispy chicken tossed in a sweet and savory sauce is a Chinese-American classic. Though the typical preparation calls for deep-frying, we went for the easier stir-fry route for less mess from frying while still retaining all of the crispiness you're used to.
We've reworked this recipe to be even more flavorful than ever before, with a very light cornstarch coating on the chicken that clings to the savory sauce perfectly. We're using hoisin sauce for *bold* flavor, lime juice (instead of rice wine) for acidity, and red pepper flakes (instead of actual hot chili peppers) but you can use the more classic ingredients if you have them in your pantry. With freshly minced garlic and a touch of honey, this General Tso's is a little sweet, a little spicy, and entirely satisfying.
Still hungry? Try out these other weeknight dinner ideas! If you've made this recipe, be sure to leave us a comment and rating down below!
Many folks discover they have iron-deficiency—a condition which can result from not eating enough foods that contain iron. If you’re looking to pump up your iron, here are 5 recipes to help you do so.
Women tend to need a bit more iron then men, with a general recommended dose of 18 milligrams per day. Each of the recipes below contain at least 1.8 milligrams of iron, which is 10% of your daily requirement.
Iron is an important mineral that helps red blood cells carry oxygen through your body. Lack of iron can result in dizziness, fatigue, weakness and pale skin. Eating foods high in vitamin C, such as peppers, potatoes, tomatoes and citrus fruits, can help absorb iron. Conversely, coffee and foods high in calcium decrease absorption of the mineral.
The chicken and canned tomatoes provide much of the iron in this delicious one-pot meal.
Percent recommended daily amount of iron: 13%
You may be surprised to learn that the tofu in this recipe provides a touch more iron than the lean ground beef.
Percent recommended daily amount of iron: 23%
This simple weekday side can boost your iron intake in a flash. Be sure to add the lemon juice to help boost the absorption of iron.
Percent recommended daily amount of iron: 21%
Start your morning off right with a hot bowl of oatmeal. Oats can be a good source of iron — however, read the label as amounts may vary depending on the variety you purchase.
Percent recommended daily amount of iron: 17%
Don’t count out fish! Three ounces of halibut contains 6% of your recommended daily dose. The brown rice and spinach are other iron contributors in this recipe.
How to cook rice
Learn how to cook basmati rice for perfect, fluffy results with an easy video guide from the BBC Good Food cookery team. All you need is a saucepan with a lid, a colander and a fork.
Rice is cooked in millions of households every day it is one of the world’s staple foods yet it’s a dish that some people think they’re incapable of cooking correctly. Cooking rice is easy, provided you follow a few simple rules and choose the right method for your type of rice. Do this and we guarantee that you’ll never make a clumpy, sticky or glutinous mess again.
There are only two rules: firstly, measuring rice by volume makes it easier to judge how much water to add. Secondly, NEVER stir rice as it cooks or it will break up and turn sticky. In some recipes a knob or butter or spoonful of oil is often added at the start to help separate the grains before they cook.
Types of rice and how to cook them
Long-grain rice like basmati needs to be rinsed before cooking to get rid of any excess starch and then boiled or cooked by the absorption method. Brown rice needs more water than white rice to cook and takes longer. Soaking it in cold water for at least 30 minutes and up to several hours will help cut the cooking time. To use the method below, add 1¼ times the amount of water.
Short-grain rice for risotto, paella and rice pudding need the excess starch to make the final dish creamy, so don’t rinse it. For these dishes, the rice is cooked along with the other ingredients.
How to cook rice – basic recipe
- 1 cup basmati rice per serving (or weigh 75g per person)
- knob of butter or ½ tbsp oil (optional)
- Measure the rice into a cup and level the top, or weigh the amount of servings you want into a jug and note the liquid level it comes up to.
- Rinse the rice thoroughly in cold water until the water is clear. If you have time, soak the rice in cold water for at least 30 minutes. This will help the grains cook more evenly.
- Pour the rice into a pan over a low heat, then add the butter or oil, if using, and stir to coat the rice grains.
- Add double the amount of water (2 cups, or 150ml water for a 75g serving) plus some salt, if you like. To shorten the cooking time, add boiling water.
- Bring to a boil. Swirl the rice in the pan (or stir once) to make sure it’s well distributed.
- Put a lid on and turn the heat down to as low as possible. If you cook the rice on too high a heat, it will cook too quickly and may end up chalky in the centre.
- Cook for 10 mins and do not take the lid off. Check the rice is cooked at the end by trying a grain. Keep cooking for another couple of mins if it isn’t quite ready, then turn the heat off.
- Fluff the rice with a fork and serve it straightaway if you like, but if you cover it with a tea towel for 10 minutes any residual water is absorbed. You can then fluff up the grains for an even better texture.
5 popular rice recipes
Utterly foolproof rice
Find more recipes in our rice collection.
Don’t stir the rice throughout the cooking as it will make it stodgy.
Don’t cook the rice on too high a heat – it may stick and burn on the bottom before the rest of the rice is cooked.
General Information on Making Jelly Preserves
How to Make Jam, Jellies & Marmalade
Pectin - How to Test for Pectin
Preserving Jars, Labels and Covers
Jam and Preserve Making Equipment
20 comments on &ldquo Redcurrant Jelly Recipe &rdquo
Can I use my juicer to get juice from red currents for making jelly. What is the procedure for making jelly using the juicer.
I’m not certain it would work as you’ll end up with the skin as well which would probably cloud the jelly. Try Googling it – I haven’t got a juicer.
I have made red current jelly following Delia’s recipe but after two days the jelly has not set.
Can you help with a solution to make my jelly set?
Try tipping it out of the jars. Re-heat and stir in some dried pectin (Silver Spoon). Don’t forget to wash and re-sterilise the jars before reurning the jelly to them.
Just leave it and use it as a sauce with lamb, or ice cream, or whatever you fancy.
I have had the same problem, and today been offered even more fruit SO….. I may try adding pectin to see if that helps. If not I will have to eat a lot of ice cream to use up all the jelly I have made, or buy more lamb. All the best.
Hi Just made this jelly exactly as described above and it worked perfrctly. I tested for pectin using some meths and found there was more than enough pectin, if not you can squeeze in lemon juice to increase pectin.
If the jelly is not setting, then it is most likely that you did not boil it long enough. Best way to check is to place a plate in the fridge and put 1/2 teaspoon on the plate wait for the drop to cool and push the drop from the side with your finger. if you see the surface crinkling then it is on.
Hi, could you tell me how long you can store Redcurrant Jelly once made and in the jars? Also the same question about Courgette Chutney?
What is the best way to remove scum from the jelly
If you are worried about the keeping length of jams and preserves then I recommend using jars with a ‘pop’ lid. if the contents are boiling – or at least the pan has just come off the boil – when it goes into the jars (I suggest you use a ladle and a jam funnel) and you screw the lids on at once, then, to all intents and purposes, the contents will be sterile, and as they cool down, the lids will pop and the dimple in the lid will disappear, leaving a vacuum just like a store-bought preserve. I re-use old ‘Bon Maman’ jars, having been dish-washed to clean them thoroughly, I find it is sufficient for the jars to be plonked in a bowl of hot water when the jam is nearly ready, then the jars quickly dried and the jam poured in. I’ve never had one crack or break on me yet provided they are warm and dry.
Made this way, even Lemon Curd (which has a notoriously short shelf life) will keep for 3 – 4 weeks. Jams and preserves should keep as long as their commerical equivalents.
@Trudy: a knob of butter and a gentle stir the scum has gone
The easiest way to prevent mould growth in jam is to fill the jars, put the lids on straightaway, taking care to make sure they are screwed on properly, then turn them over and stand them upside down for 5 -10 minutes (no longer than this in case the jam starts to set). The boiling jam will sterilise the inside of the lids.
Then turn them right way up and let them cool thoroughly.
I never use wax discs and have been making jam and jelly for years without any mould appearing.
You do have to be careful that the lids are on properly before you turn the jars over though! (I do this all on a baking tray, just in case…)
Hi Val, I have a number of pink currants and am considering making jelly with them. Do I need to use the same amount of sugar as I would if using redcurrants-the currants seem a bit less sharp?
I’d tend to use the same amount of sugar in order to get a set.
This recipe worked a treat, though as a precaution, I added the juice of one lemon to the juice, when adding the sugar. The boiling of the fruit with water took about 15 – 20 mins. The boiling of the juice to setting point, took 10 mins. It tastes yummy.
I’m in the middle of making this recipe and I’m a little concerned I may have added too much water. I’m at the straining stage and the juice that’s been produced so far is a little bit paler than expected. Would it make sense to boil it down a bit before I add the sugar? Also, has anyone tried flavouring this with chili peppers? I’ve tried a chili chipotle jelly which I loved with lamb and venison and wondered if it might be nice to try a bit of chili with redcurrant. Any idea how I would go about it?