Redcurrant 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.
This recipe is a particular favourite of mine, not only because it’s fast to make and results in a delicious intensely flavoured jelly, but because you can use the left-over pulp to make a fruit tart, so you get double value from your redcurrants.
Redcurrants are in season in August, but they are by no means as common as raspberries and strawberries, so if you can find them be sure to buy some and freeze a few pounds to use for jelly and sauces during the winter. They freeze perfectly even with the strings on.
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 8 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 of pulp.
Pour the jelly into sterilized pots immediately. Redcurrants are very high in pectin so the jelly will begin to set just as soon as it begins to cool.
© 2001 Darina Allen. All rights reserved.