Redcurrant jelly

REDCURRANT jelly is a very delicious and versatile product to have in your larder.

It has myriad uses: it can be used like a jam, on bread or scones, or served as an accompaniment to roast lamb, bacon or ham.

It is also good with some rough pâtés and game, and is invaluable as a glaze for red fruit tarts.

This recipe is a particular favourite of mine, not only because it’s fast to make and results in delicious intensely flavoured jelly, but because one can use the leftover pulp to make a fruit tart.

Unlike most other fruit jelly, no water is needed in this recipe.

We’ve also used frozen fruits for this recipe so stir them over the heat until the sugar dissolves, and proceed as below. Makes 3x1lb (450g) jars

2lbs (900g/8 cups) redcurrant)

2lbs (900g/8 cups) granulated sugar

Remove the strings from the redcurrants either by hand or with a fork. Put the redcurrants and sugar into a wide, stainless steel saucepan and stir continuously until they come to the boil.

Boil for exactly eight minutes, stirring only if they appear to be sticking to the bottom.

Skim carefully.

Turn into a nylon sieve and allow to drip through — do not push the pulp through or the jelly will be cloudy.

You can stir it gently once or twice just to free the bottom of the sieve from pulp.

Immediately pour the jelly into sterilised pots.

Redcurrants contain a lot of pectin so the jelly will begin to set just as soon as it begins to cool.