Redcurrant jelly – beautiful, red jelly. Perfect for any kind of roast or grilled meat; Beef, venison, chicken and lamb. Essential in every household.
Redcurrant jelly is really easy to do. The natural pectin in fresh redcurrants makes the jelly set without any additives. Unless the redcurrants have been frozen, and the pectin thereby destroyed, it is hard not to make a perfect jelly.
This recipe calls for 1 kg of redcurrants. If you haven’t got that many, use the amount you got. Remember to adjust the amount of sugar and water.
Redcurrant jelly has a long durability, if the jars are stored in a dark, cool place.
Should a jar develop mold, throw away immediately.
Rate this recipe
1 People Rated This Recipe
No comments yet.