If you’re planning on cooking lamb or venison as one of your meals this week, why not try this delicious jam recipe to go alongside it? Redcurrant jelly is traditionally served with the meats and its tangy flavour perfectly compliments them.
Adding a teaspoon into lamb or venison casseroles really ramps up the flavour too. Or simply serve it with cold meats and cheeses for a lovely evening supper.
Once you’ve made your own, you’ll never want to go back to shop bought either as this recipe is really simple and tastes great. All it takes is redcurrants and sugar and the lovely red colour looks so good you can even package it up and give it as a gift.
- 900g (2lb) redcurrants
- 500g (1lb 2 oz) granulated sugar for every 500ml (18fl oz) juice
- You will need
- A jelly bag or large sieve lined with butter muslin
- Small sterilised jars and lids
Wash the fruit and place in a preserving pan (including stalks) with 400ml (14 fl oz) water. Bring to the boil, reduce to a simmer and cook very gently for 20 minutes or until the fruit is very soft. Squash the fruit with the back of a spoon to release as much juice as possible – then spoon into the jelly bag or lined sieve over a large bowl and allow the mixture to drip overnight. Do not be tempted to squeeze the fruit as this will result in a cloudy jelly.
Measure the juice and the correct amount of sugar and place in a preserving pan. Stir over a gentle heat until the sugar has dissolved, then boil rapidly for 2-3 minutes or until setting point is reached. Pour into hot sterilised jars and seal. Label when cold.
Redcurrants are high in acid and pectin and therefore setting point is reached quickly. Only boil for 2-3 minutes, then remove from the heat to test for a set.