REdcurrant Jelly

Undoubtably one of the most spectacular berry preserves with it’s beautiful ruby red clarity. It’s really easy and as a little goes a long way, you can just make a small batch. Not just for roast lamb and gravies, I use it on toast for it’s tangy brilliance, or in rice pudding for a beautiful jewel of a topping.

1kg redcurrants
250ml water
500g granulated or caster sugar

1. Strip the redcurrants from their stalks, place in a colander and rinse clean.

2. Place in a heavy based pan with 250ml water, bring to a gentle simmer and cook for 15 mins.

3. Strain through a fine sieve or jelly bag for several hours.

4. Return the juice to the pan and bring up to simmering point, stir in the sugar and boil for 10 mins before checking the set with a teaspoon of jelly on a cold plate, left in the fridge for 5 mins and running your finger through it. It should be properly jelly-like. If not set, return to heat and boil for another 5 mins - repeat until setting point is reached.

5. Pour into small, sterile jars warmed beforehand. Screw lids on well. Turn up-side-down for a minute to create a sterile environment.