Spiced Redcurrant Jelly

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 3lb redcurrants
  • 1 pint Water
  • ΒΌ pint white vinegar
  • 3 cloves
  • Β½ stick cinnamon
  • Sugar


    Simmer the redcurrants with the water and vinegar. Put the spices in a muslin bag and suspend in the pan. When the fruit is soft, remove the spice bag. Strain through a jelly bag and measure the juice. Allow lib sugar to each pint of juice. Heat the juice gently, stirring in the sugar until dissolved. Boil rapidly to setting point and pour into hot jars. Cover and seal. This is excellent with roast lamb or with game.