Redcurrant jelly

Redcurrant jelly

By
From
Scandinavian Comfort Food
Photographer
Columbus Leth

These can be served with dishes, such as fried fish, game, meat, chicken or vegetable gratins, or added to gravies. In Sweden lingon sylt is eaten much as ketchup or mustard is in other cultures.

Ingredients

Quantity Ingredient
1kg redcurrants on their stalks
200ml water
850g caster sugar per 1 litre liquid

Method

  1. Rinse the fruit in cold water and remove the stalks. Put the berries in a pan, add the water and bring to the boil. Reduce the heat, cover and simmer for 30 minutes. Don’t stir! Pour the fruit and liquid into a jelly bag or sieve lined with fine muslin over a large bowl and strain overnight.
  2. The next day, measure the juice and calculate the sugar needed. Add the sugar to the juice in a pan and let it simmer, uncovered, until drops of the liquid stick to the back of a spoon. Pour into warmed, sterilized jars and seal the following day. Store in a cool, dark place for 6 months.
Tags:
Scandinavian
Danish
Swedish
comfort food
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