Redcurrant jelly

Redcurrant jelly

By
From
Encyclopedia of Food and Cookery
Makes
1 kg

This jelly is not as firm as most commercial jellies, but is very good for making Cumberland and other sauces. Redcurrant jelly should be melted over gentle heat, or in a bowl over hot water, before mixing with other ingredients for a sauce. It is sometimes necessary to sieve the melted jelly to remove any remaining jelly globules.

Ingredients

Quantity Ingredient
1kg redcurrants
920g caster sugar

Method

  1. Place fruit in large saucepan and mix with sugar. Bring to the boil and boil, stirring constantly, for 8 minutes, carefully removing all scum as it rises.
  2. Strain through a fine sieve. Spoon resulting jelly into small sterilised jars. Seal when cold.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again