Redcurrent jelly

Name: Redcurrent jelly
Cuisine: British
Ingredients: Equal weight of redcurrants and sugar; Empty glass jam jars or equivalent, washed, dried and warmed in a low heat oven(120 degrees C) for 5 minutes; Fine sieve, or a sieve and clean gauze to sieve

Bellhorse @barbara2017

It might be mid-summer but thinking ahead to Christmas with this recipe for redcurrant jelly. These redcurrants came from my garden but they are also readily available from grocers , farmers markets and supermarkets. The result is less sweet and has more flavour than the of-the-shelf version and worth the effort.

Bellhorse @barbara2017

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Ingredients

Equal weight of redcurrants and sugar
Empty glass jam jars or equivalent, washed, dried and warmed in a low heat oven(120 degrees C) for 5 minutes
Fine sieve, or a sieve and clean gauze to sieve

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Steps

1

Wash the redcurrants, stalks and all and place in a saucepan
2

Heat on a low heat so that the fruit starts to break down - about 5 minutes
3

Add the sugar on top of the fruit and stir until sugar is dissolved.
4

Bring the mixture to the boil and boil for approx. 10 minutes, stirring occasionally. Take care - the mixture will be very hot.
5

Place a fine sieve over a bowl. If you don't have a fine sieve then place some gauze in the sieve beforehand.
6

Carefully pour the redcurrants mixture into the sieve and let the jelly drip through. I used a fine sieve and a wooden spoon to squeeze the jelly out a little faster, and before it started to set.
7

Carefully pour into clean, warm jam jars and seal - you can used lids, waxed paper or waxed cloth that can be tied down.
8

Cool and store in a cool place