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What’s cooking at twool HQ!
The first of the summer’s harvest – redcurrants ripe ‘n’ juicy and warm from the garden. We love redcurrant jelly in our house, it’s a fantastic accompaniment with Chicken and BBQs and if you hide a jar or two it’s fab at Christmas with all the festive trimmings. Here’s the easy recipe:
3lbs ripe redcurrants
2 pints of water
Preserving sugar (you will need 1lb of sugar to 1 pint of strained juice)
Jelly bag (and something to hang it on, my mum used an upturned stool)
Sterilised jars
Pop the redcurrants and water into a large pan and simmer gently until tender. Strain through a jelly bag into a clean bowl but don’t be tempted to squeeze the fruit through the bag or you will have cloudy jelly!!!!
Measure the quantity of juice and add the sugar. Bring to a rapid boil for about ten minutes hover over this as it does have a tendency to boil over – I’ve had a sticky mess to clean up more than once.
Take the pan off and remove any scum. Pour the juice into warm sterilised jars, a jug is great for this. Label and leave to cool.
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