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Jostaberry

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)  - 

Ingredients

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.

Method

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.