Redcurrant Jelly

Redcurrant jelly has a tangy flavour which complements a variety of meats

Redcurrant jelly is traditionally served with roast lamb or venison. A tablespoonful of jelly also adds a delicious flavour to lamb or venison casseroles.

Serve redcurrant jelly with cold meats, cheeses and pork pie or spread a little jelly on top of a slice of goat's cheese, grill and serve on some crusty bread for a quick starter or lunch

Ingredients:

4 lbs (1.8kg) Redcurrants
1 pint (600ml) Water
* Sugar (see method, for quantity)

Makes: 3lb (1.36kg)

Method:

First clean and wash the redcurrants.
Place them and the water into a heavy bottomed saucepan
Bring to the boil and simmer for 30 minutes.
Stir and mash the fruit with a wooden spoon, as they cook.

Strain through a jelly bag or muslin cloth, allow about 2 hours for this

Do not squeeze the bag as this will cause the jelly to become cloudy.

* Measure the volume of the liquid, add 450g (1lb) of sugar for each pint (600ml) of liquid.

Place the juice back into a heavy bottomed saucepan.
Add the sugar, stirring until fully dissolved.
Bring to the boil
Cook rapidly for 10 - 15 minutes until the setting point is reached. (see: Potting & Setting Preserves)

Skim the surface if necessary to remove any scum.

Pot into the hot, sterilised jars, filling them as full as possible, cover straightaway with waxed discs (see: Potting & Setting Preserves)

Seal while it is still hot and label when it is cold.

Store in a cool place.