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I have made 3 litres of redcurrant jelly tonight (not a good idea in a heatwave but they were ready for picking and I couldn't wait).  Anyway, the jelly is now straining but because there is so much of it, I'm wondering if I should boil the jelly again before it goes into jars?

None of the recipes I've looked at suggest this but I was wondering if anyone had tried it?

I assume you have added the sugar and got it up to setting point.  If yes, then no, I wouldn't boil it again.

Oh, now that has got me thinking......if you are straining it, maybe you haven't yet done the sugar thing....  Anyhow, really it needs to be hot when it goes into the jars so you can get a good sterile seal.... unless someone knows different....

The recipes I use are here:
http://www.greatbritishkitchen.co.uk/recipes_search.asp?category=Jams

with
http://www.greatbritishkitchen.co.uk/recipes_result.asp?name=redcurrantjelly

try that!

moonbells

Yes, it had sugar already added.

What I forgot to mention in my message above is that it had started to set in the strainer and the pan because there was so much of it.

What I did in the end was heat it gently to loosen it then pour it into the jars and it has set a treat.

For info I used the recipe here

http://www.deliaonline.com/recipes/redcurrant-jelly,1224,RC.html

You must have super setting red currants. I have never made jelly the way Delia suggests in her recipe, but the longer way by cooking the fruit with water, straining then adding the sugar  etc.........
I suppose you could try reboiling some of it and if it stayed liquid without setting again you could use it  as a syrup over ice cream or as a drink.
Please let us know what the end result is if you did try to boil it again - i have always wondered how to deal with the remains of the jelly that is beginning to set when I have been too slow ladelling it into jars.

Hi all  :)

Quotehow to deal with the remains of the jelly that is beginning to set

Half set jelly always just merges back into the rest of the mix without problems.

After I`ve filled all my one pound jars I just scrape all the half set spills etc into another jar for immediate (or next few days) consumption.

Col

Columbus

Yes, I had the same problem some time ago with Delia's recipe, albeit with a much smaller quantity.

I use another one now which follows the method of taking two extracts and then adding the sugar to these to make the jelly.

Sorry Delia  ;)

OC

Forgot to say that it still made jelly fine; but it wasn't worth the sticky mess!

We used the delia recipe. Straining was fun in a small sieve with some muslin. It did start to set a bit so tried to speed things up by playing with the muslin - sticky and messy or what!  Still, we have a jar of redcurrant jelly. ;D

I might attempt the delia recipe with white currants.

i might try this with black currants, as no stripping needed - but how about adding the sugar after the straining stage? i.e. relase the juice the way she describes and then add sugar afterwards?

any thoughts, collective?

Svea,

Yes, definitely add the sugar to the strained juices.

That is the way I now do it. It works and makes far less mess of me, the kitchen, etc!

OC