Featured Recipe, Jams
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Red Currant Jelly

The tangy-sour sweetness of red currants makes this jelly a hit. Better still it has a beautiful ruby-rich colour. It is a great accompaniment to meaty stews and roasts in the autumn or a fatty lamb stew. Many recipes call for the berries to be stewed together with the stalks until they have softened. I find that the stalks add an extra dimension to the flavour of the final jelly which I’m not a big fan of. Instead I remove the ruby-red berries from the stem and  press the tiny berries through a food mill without cooking them. The raw juice is then boiled for only one minute.



1 kg of red currants removed from the stem will make approx. three , 300ml jars.

1 kg of fresh red currants (July),

200 ml of water,

300 gr of light cane sugar or honey,

Pectin and citric acid added according to instructions on the leaflet. Marmello 1 or Pomona Universal Pectin.


Pull the currants off the stem.

Before placing them in the food mill crush them lightly with a potato masher to help release the juices and make it easier to squeeze through the food mill.

Add the 200 ml of water to the fresh, raw juice and bring  to the boil.


Mix the pectin, citric acid and sugar in a baking tray and heat up in the oven for five minutes. If using honey heat the powdered pectin and citric acid in a pot.

Add the sugar or honey and pectin to the red currant juice the moment it reaches a rolling boil and stir in until all the sugar is dispersed. Leave the sweetened juice to come to a rolling boil.

Once it has reached a rolling boil leave it to boil for one minute.

Take off the heat and gently skim off the foam with a ladle.

Pot the hot jam into the steralised jars following the instructions you’ll find in this post.

Do not worry if the jam is still liquid – it will begin to set as the jam cools.

Label the jars and eat straight away or put in storage for up to twelve months.



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