|The Nantucket Table|
|by Susan Simon|
A Nantucket summer is sunny, salty days at the beach, ocean views, sea breezes, and casual feasts with friends and family.
Results 1 - 10 of 261 for red currant jelly
Sift flour into a wide bowl. Cut cold butter into flour using two knives or a pastry blender until the mixture resembles coarse meal with chunks the ...
Remove stems from currant clusters. Crush fruit ... juice in damp jelly bag. Let drip, ... Use paraffin. Tighten lids. Use 20 minute bath. Makes 8 cups.
Place currants and water in ... heat, skim off foam and pour into jars. Adjust caps and process in a boiling water bath for 10 minutes. Makes 8 1/2 cups.
Wash and remove ... fruit pectin Prepare jelly jars. Measure fruit ... constantly. Remove from heat and skim off foam. Fill jars. Makes 8 to 9 small jars.
Place berries and water in a pan, crush berries. Simmer 10 minutes, strain. Measure out 5 cups juice. Add pectin and bring to a boil. Add sugar all ...
Thoroughly crush the currants. Add 1 ... minutes. Place in jelly bag and squeeze ... the best seal. Store in a cool dry place. Yields: about 7 1/4 cups.
This casserole is ... of minutes. Add red currants, stock red currant jelly, and wine. ... will happily cook for a further hour or so. Serves 4-6. ants
Line and grease ... DECORATION: Warm the red currant jelly in a bowl ... improves with keeping for a couple of days before topping with chocolate and eating.
Pastry: Combine flour ... working in. Beat jelly with spoon until ... ring around edge of tart. Remove tart from pan before serving. Makes 6 to 8 servings.
Place the jelly in a small ... for 5 minutes in a preheated 350 degree oven. Cool on a wire rack. Chill for at least 2 hours before serving. 10 servings.
top of page