Jam and Preserve Recipes
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
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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:
20 mins
Cooking time:
30 mins
Total time:
50 mins
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
Useful links
The sweet little 106ml 4oz Orcio is perfect for Redcurrant Jelly A robust Jelly Bag Stand is a good investment.
Rosie's Preserving School Workshops
Redcurrant Jelly
