I make a couple of batches of this simple jelly every year because it helps out in so many ways. I use it as a glaze for pork or chicken. Mixed with white wine and a little stock it is a great braise for carrots or squash (I reduce it to a thick glaze after the vegetables are cooked). A friend uses it to top bison burgers.
We use this jelly by the jar whenever we put out cheese for unexpected guests (and expected ones) and I love it with scones and even pickled herring.
I preserve this so I can keep it in the cold cellar, but you can easily keep it in the fridge – it won’t last long.
Curried raisin jelly (adapted from The Complete Book of Home Preserving)
Makes four jars
3 cups granulated sugar
1 to 2 tsp curry powder
1/2 cup golden raisins
1/2 cup very finely chopped Spanish onion
3/4 cup white vinegar
A few (optional) gratings of ginger (freeze the roots and they grate…er…great and you don’t need to peel them)
1 pouch liquid pectin
1. Prepare canner, jars, and lids if you are preserving.
2. In a big pot, mix the sugar, curry powder, raisins, onion, vinegar and ginger (if using). Over high heat, stirring pretty much constantly, bring to a full rolling boil that cannot be stirred down. Stir in pectin. Boil hard, stirring constantly. for 1 minute. Remove from heat and quickly skim off foam.
At this point you can pour into jars and refrigerate or continue with the canning process.
3. Place lids (but not screw bands) in very hot (not boiling) water for a few minutes to soften seal. Quickly pour hot jelly into hot, clean 250 millilitre (1 cup) jars, leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
4. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove jars, cool on the counter for 24 hours, check seal (keep any that haven’t sealed in the fridge and enjoy them over the next couple of months) and store.