Redcurrants make a clear, sharply flavoured jelly, with a small amount of rosemary adding a gentle savoury note. The fruit juice is measured before the sugar is added so the set is dependable.
Ingredients
- 1kg, stalks removed Redcurrants
- 300ml Water
- 1 small sprig Fresh rosemary
- 450g for each 600ml strained juice Granulated sugar
Method
- Rinse the redcurrants and remove leaves or damaged fruit; small stems are fine and can help release pectin. Put the fruit and measured water into a preserving pan with the rosemary sprig.
- Bring to a simmer, cover and cook gently for 15–20 minutes, stirring once or twice, until the berries have burst and released their juice. Crush them lightly with the back of a spoon.
- Pour the fruit into a jelly bag or a fine sieve lined with clean muslin set over a bowl. Let it drain for at least 2 hours without pressing; pressing clouds the jelly. Measure the clear juice.
- For each 600ml of juice, weigh 450g granulated sugar. Return the measured juice to a clean pan, add the matching quantity of sugar and warm gently, stirring until every grain has dissolved. Remove the rosemary.
- Bring to a full rolling boil and boil for 8–12 minutes, skimming any foam. Test a teaspoon on a chilled saucer: after a minute, it should wrinkle when pushed. If not, boil for another 2 minutes and test again.
- Take the pan off the heat, skim remaining foam and let it stand for 5 minutes. Pour carefully into clean, heatproof jars, allow to cool, then cover and refrigerate promptly. This recipe has not been validated for cupboard storage; eat refrigerated portions within 48 hours or freeze them.
Allotment tip
Measure the strained juice before weighing sugar, and let gravity strain the fruit; both steps help give a clear jelly with a reliable set.