All posts tagged: nourishing red currant jam

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. Ingredients 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. Directions Pull the currants off the stem. Before placing them in the food mill crush them lightly with a potato …