Black Currant Jelly
A few days ago my daughter came over for a visit. One of our neighbours had offered her a crop of black currants which they did not want. She requested help picking, so off we went. The large bush was heavily laden and we came away with about 6 litres of berries. That was my contribution, half the picking. One evening and part of a following day later and she had transformed most of the berries into black current jelly in my kitchen.
I found the rich colour of the berries and the curves of the apparatus fascinating. I am not sure I have done the syrup-in-pot-under-jelly-bag shots justice, but hopefully you get the idea.
I took pictures at still times in the process – there was low light most of it and motion was not going to work. All the images are hand-held, and ISO levels were ramped up as necessary.
I find it amazing the transformation from berries to a nearly black liquid dripping from a jelly bag and finally to a solid jelly, in a shiny new jar. We have eaten some, and it is terrific – a bit tart which is how I like it and a good strong black currant flavour.
I won’t recount the recipe, it was adapted from the Joy of Cooking and there are many similar variants out there which I am sure all work well.
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- full jam jars with Nikkor-N 24mm/f2.8 lens at ISO200 and 400, 1/13th to 1/250th second, aperture from f2.8 to f4.
- lids, empty jars and jelly bag shots with Canon 50mm/f1.4 lens at ISO800 and 1250, f1.4, 1/25th to 1/800th second
- berries cooking with Canon 50mm/f1.4 lens at ISO200, f1.4, 1/30th second