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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 19th August 2009

Redcurrant jelly

Redcurrant jelly
My mum always served fresh redcurrants that had been marinated raw in caster sugar overnight and still to this day I think it is the best way to eat them. To strip them from the stalks for my mum’s recipe, hold the stalk in your left hand and then using a fork just strip the berries off into a bowl with your right hand. Mostly they are cooked but give this a go. On the other hand there’s nothing to beat homemade redcurrant jelly served with a new season leg or shoulder of lamb so here is a recipe.
Ingredients
(makes about 6 jars)
1.8kg redcurrants
1.8 litres water
450g sugar per pint of juice.
Method
Wash the redcurrants. Do not remove the stalks. Put the berries into a heavy-based saucepan with the water and cook until the fruit is really soft. Leave to cool slightly and then pour into a jelly bag and leave to strain for about five hours. Do not squeeze the jelly bag. Measure the juice and put back into a saucepan.
Add the sugar and stir over a low heat until has dissolved. Bring to the boil and boil rapidly until the jelly reaches setting point. (See peach jam recipe). Remove the scum and then pour into the sterilised jars while still hot.
Cover and label and then store in a dark cool place.

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