[lacewing]

Why do some redcurrant jelly recipes say add water and others do not?. There is also a big difference as to the amount of water added, from recipe to recipe.
I'm confused    

[mattwragg94]

erm im affraid i dont know the answer to your question - but have you had a look at vals recipe on this site? theres alot of comments on there at the bottom of the page, that may help you? - anyway heres the link:

http://www.allotment-garden.org/recipes/jellies/redcurrant-jelly

[SG6]

At a guess I would say that it is to prevent the currants possibly burning before they supply enough juice to boil in safety.

The water boils, breaks down the currants then gets evaporated off during the remainder of the boiling process. Prevents any chance of burning at the initial stage especially if a person has the idea to get the temperature up as fast as possible. Burnt red currant doesn't add to the taste of jelly.

Would mean that the starting mix may have to be boiled for a little longer but it will make the process a bit safer/easier.

[Trillium]

I always add just a little water (never bother to measure) to the bottom of the redcurrant pot to prevent that initial burning as the berries breakdown for cooking. It soon evaporates. So unless the recipe gives a large quantity of water to add, I wouldn't worry about it. If it sounds like a large quantity, then just cut it back by half.

[lacewing]

Thanks for the advice. I had looked at Val's recipe before my last post and 3 pints of water seemed an awful lot. I then looked for other recipes and they said very little water or no water at all,  there lies the confusion!

I think I will go with the advice on here and just add enough water to get the redcurrants cooking without the risk of burning. Thanks again!