Redcurrant Jelly

With it's beautiful garnet colour, Redcurrant Jellyis the tradional partner for roast lamb, but makes a great glaze for fruit tartlets as well

Ingredients

Redcurrants
4lb
1.8 kg
Sugar, White granulated
4lb
1.8 kg

Method

Rinse fruit if necessary, drain well, there is no need to take them off of the strings. Cook currants over a low heat until juices are running Spoon the contents into a jelly bag and hang up over jug to drip overnight. Next day, measure the juice in the jug and add and equal weight of sugar i.e.600ml / 1pint juice to 450g / 1lb sugar. Stir to dissolve the sugar and heat to a rolling boil, test for a set after approx 10 mins. by dropping a teaspoon of the jam onto a very cold saucer. Pot into warm, sterilised jars and seal immediately Delicious with roast lamb or use, warmed, to g;laze a fresh fruit flan

How long will it take to make?

Preparation time:
Cooking time:
Total time:
Soaking overnight
not included in total time

How much?

Will make approx. 3.5kgs/8 lbs 14-16 225g/8oz jars

Look after it

Store in a cool dark place

What to put it in

The sweet little 106ml 4oz Orcio is perfect for Redcurrant Jelly
Jellies Jellies

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Redcurrants

Sugar, White granulated

Jellies recipe published by
Nutrition facts: 0 Calories