Picked a nice bowlful of currants and made currant jelly over the weekend. Did you know currants are naturally high in pectin? I just read that in one of my newer jamming books (The Joy of Jams, Jellies and Other Sweet Preserves by Linda Ziedrich). That means I can skip the commercial pectin and just jell away!
Following Ziedrich's I used equal parts currant juice and sugar (3 to 3) instead of the 5 cups to juice to 7 cups sugar recipe that comes with commercial pectin. I am really working on using less sugar in my jams.
I also added a tablespoon of rosewater to the batch. Can't say that I really tasted it though--which is a bummer.
My favorite local cafe serves a rosewater lemonade that is just heavenly. Ah well, will just have to get a little more heavy handed with the next batch. It's a dangerous game playing with rosewater though--just a little bit too much and the flavor is too overpowering.
If you know of any jam recipes that call for rosewater let me know--I looking for a guide to quantity!