Recipe: Red Currant Jelly for Robin

Red Currant Jelly

This is a useful preserve to have around. It goes very well with lamb and is also used as the basis for Cumberland Sauce.

Makes 2 kg (4 1/2 lb)

Redcurrants - 1.8 kg (4 lb)
Water - 600 ml (1 pint)
Sugar

Simmer the fruit in the water until it is quite soft, crush it well then leave to strain in a muslin cloth hung over a bowl. Measure the juice, pour it back into the cleaned pan and add 450g (1 lb) sugar to each 600 ml (1 pint) juice (or 350g (12 oz) for a "low sugar" jelly for quick consumption).

Stir while the sugar is dissolving, then boil quickly until the jelly sets when tested. Skim quickly and pot in the usual way.

Hi Robin - I found this on The Great British Kitchen - This site used to be Helen's British Cooking site, but it seems to have migrated to this new home. Hope this is useful.

Tracey