With it's beautiful garnet colour, Redcurrant Jellyis the tradional partner for roast lamb, but makes a great glaze for fruit tartlets as well
Sugar, White granulated
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?
not included in total time
Will make approx. 3.5kgs/8 lbs 14-16 225g/8oz jars