[RJR_38]

So I tried making red currant jelly for the first time today. I have made jams and chutneys before so I didn't really foresee any problems. However.... I put my pulp/purée into my jelly bag to drip through and as the mixture cooled down I found it was setting in the bag before it had finished dripping through.... What did I do wrong?

In the end I just decided to rescue it and put it all back in the pan, reboil it and jar it as it was as it will still work for what I wanted it for (as an addition to gravies etc). But for the future what should I have done?

The recipe I used had equal quantities sugar to fruit, had me mash the fruit, boil, add sugar, bring to boil and then simmer for 7 mins until all sugar had dissolved

[Annen]

I wonder if you added the sugar too soon. 
The one I just made was simmer the fruit and water till soft and strain through the jelly bag (or pillowslip in my case) then use the resulting liquid to calculate the sugar needed, and then add the sugar and bring to a rolling boil till setting point is reached.

[DD.]

I use Val's recipe:

http://www.allotment-garden.org/recipe/137/red-currant-jelly-recipe/

[mumofstig]

You do need to strain before you add sugar, did you add sugar and then try to strain it?

[Aunt Sally]

I think she probably did

[RJR_38]

Ok, that makes more sense now I have experienced it today...

The recipe I used was this http://allrecipes.co.uk/recipe/24844/best-redcurrant-jelly.aspx but with less sugar
Next time at least I know and I will use Val's recipe

[mumofstig]

They obviously haven't tried the recipe before posting it - even one of the comments mentions that it sets in the jelly bag   

[Mrs Bee]

Ok, that makes more sense now I have experienced it today...

The recipe I used was this http://allrecipes.co.uk/recipe/24844/best-redcurrant-jelly.aspx but with less sugar
Next time at least I know and I will use Val's recipe

Who ever posted that recipe on that site needs shooting.   It really makes me angry when cookery writers in magazines or anywhere on the internet post recipes that don't work or that they have not tried.

You waste your time, ingredients, feel that you have failed, can't do it and feel generally fed up.

I often write to cookery magazines about duff recipes.

[RJR_38]

They obviously haven't tried the recipe before posting it - even one of the comments mentions that it sets in the jelly bag   

I know... I didn't read all the comments - just a few annoyingly. Oh well a jam style one will be fine for now and jelly can come next year!