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3 × 450 g
jarsEasy
By Darina Allen
Published 1989
Red currant jelly is a very delicious and versatile product to have in your larder because it has so many 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 fruit tarts, e.g. the Almond Tart with Raspberries which we do in the programme on desserts.
This recipe is a particular favourite of mine, not only because it’s fast to make and results in