Tasty Tuesday #33 Redcurrant Jelly

In my garden, we had an abundance of redcurrants and after looking at cookery book after cookery book we came across a recipe for redcurrant jelly by Darina Allen. You can eat this jelly on toast or with lamb or whatever your heart desires. It is surprisingly easy to make but requires time and a watchful eye. 

Ingredients:

• 900g/2lb redcurrants
• 900g/2lb granulated sugar

Method:

1. Begin by putting the redcurrants and suagr in a huge stainless steel pan, keep the currants as dry as possible. Then stir them over a medium heat until they come to boil.

2. Boil them hard for 8 mins and stir only if they appear to stick to the bottom. You can also boil them until they reach 105°C on a sugar thermometer. I find this method best.

3. Once boiled, skim carefully and turn them out the heat.

4. Next turn them into a nylon sieve and allow the jelly to drip into sterilised jars immediately. Do not push the pulp or the jelly will become cloudy. However you can stir once or twice to free the bottom of the sieve of pulp.

If you try out this recipe, I hope you enjoy it. We ended up filling about 3 jam jars and placed a wax disc on top of the jam before sealing it with the lid. You need to make sure to sterilise your jars and lids before pouring and you can find it here.

Ta-ta for now, Nee x