Jostaberry Jelly - updated June 2020
25/26cm thick bottom pan - eg. Le Creuset, or copper jam making
Fine metal sieve
Wooden spoon and masher
Large bowl to collect strained juice in
Small jug to bail out pan
Second bowl to put mashed fruit in
6-8 Standard 450gm jam jars needed (clean and oven preheated to 120C) -
3.5lbs/1.6kg Jostaberries (all leaves removed) - (will be approx 2.5 ltrs by vol)
Sugar granulated - Ratio; 0.8 kg sugar to 1.0 ltr juice - (incr. to 1:1 if you want it sweeter)
Water - equal weight water to fruit - 1.6kg (1600 ml)
(NB 1 ltr water = 1 kg, you may want to decrease water ratio for a stiffer set)
Squeeze of lemon juice (if you like)
Sachet Pectin Tate and Lyle - to give you a set.
Add fruit and water to the pan - (water will probably just cover the fruit)
Stew fruit for 25-30 mins mashing with a potato masher to pulp all fruit
Stir to prevent fruit sticking to bottom of pan
Allow to cool for 10 mins
Sieve through fine sieve using back of spoon to gently press through sieve into a bowl
Allow residue of the mash to drain and add juice to bowl through sieve
Measure resultant amount of juice obtained - (above quantity will be 1.4 - 1.6 litre of juice)
Calculate amount of sugar needed - see ratio above - (we added 1.2 kg)
Transfer juice back to the cleaned pan
Heat up to the point of boil
Add sugar in small quantities at a time (with pectin in the sugar), stirring to ensure fully dissolved
Increase heat slowly to compensate for cooling effect of sugar
Bring to the boil and lower heat to a rolling boil for at least 15 mins
Check for a set and continue to boil if necessary
(The resultant jelly is likely to appear runny, like hot syrup. It will probably start to indicate a set on the sides of the pan. It will start to firm up on cooling and with longer storage time)
Add to jars in the normal way and cover. (One can add a small drop of alcohol, over the waxed cover in contact with the jelly, to reduce the possibility of any mould appearing.)
Final colour is deep red and it is not translucent.
Mild blackcurrant taste with a hint of sharpness and gooseberry flavour.
Ideal for sweetening stewed fruit or rhubarb and adding to cakes.
Good as an accompaniment for meats.