Versatile Redcurrant Jelly

Redcurrant jelly is a versatile condiment that can be enjoyed in a variety of ways. It is made from red currants, sugar and water. You can personalise it to your taste. This jelly has a sweet-tart flavour that can be used with both sweet and savoury dishes.

This delicious spread can be enjoyed on toast, or used as a glaze for poultry or pork. It’s easy to make and only requires a few ingredients.

Giving redcurrant jelly a try

Making this jelly is a great way to use up an abundance of summer berries.

Redcurrant jelly has a beautiful, deep red colour that is perfect for adding a splash of colour to any dish. Also, the combination of tart redcurrants and herb-like fragrant rosemary makes for a truly unique taste experience.

This jelly is incredibly versatile. It can be used as an everyday spread on toast, or in sandwiches. Also as a glaze for roasted meats or vegetables. So if you’re looking for a way to add something special to your next meal, give this delicious jelly a try.

How to make this tasty redcurrant jelly

Making red currant with rosemary jelly is a simple process that only takes a few hours. Add the fruit and herbs to a pot with water. Simmer until the fruit is softened. Strain the cooked mixture using a jelly bag or a colander lined with damp muslin to remove the fruit pulp, stems, seeds and herbs.

Use the measured weight of the drained redcurrant juice to determine the amount of sugar needed. You then add these to the pan for the second cooking. Bring to a boil and check for a set.

Once the set point is achieved, pour the jelly into sterilised jars and leave it to cool. The result is a delicious red currant jelly with a hint of rosemary flavour.

TIPS for making red-currant jelly

1. Pick/buy the red currants when they are ripe –

Look for plump, red berries that are slightly soft to the touch. Avoid any that have started to shrivel or have been eaten by insects.

2. Wash the currants gently in cold water and then drain them well.

You don’t have to strip the berries from their stems as these will be strained out ahead of the second cooking, and the stems will add some pectin to support the set of the jelly.

3. Dampen the jelly bag or muslin

Do this ahead of adding the cooked fruit to facilitate the draining process.

4. Do not squeeze the bag/muslin

Or press down on the cooked fruit or scrape off any fruit mash on the outside of the bag – this will change the outcome from a clear jelly to a cloudy one.

5. Add a sprig of rosemary to the finished jelly.

Boil some water in a small pot and blanch a sprig or 2 (depending on how many jars you make and if you want one for each jar) for around 30 seconds only. Once blanched transfer the rosemary sprigs to a bowl of iced water for a minute then set aside to dry on some clean kitchen paper until you are ladling the jelly. Once the jar is filled (with headspace allowed), carefully stick in the sprig of rosemary and use the bag of a spoon to gently submerge it completely in the jelly.

6. Taste for sweetness

Before the final boil, use a clean spoon and taste the mixture to determine if you want to add a bit more sugar – redcurrants can be very tart! If however, you feel that it is too sweet, you can add some lemon juice for brightness and tartness. Be aware that the addition of lemon juice may cause an even faster set to occur!!

7. Divide process into two stages

If you do not have enough time to carry on the second boil soon after it is done, store the drained juice in a covered clean jug in the fridge for a couple of days until you can finish this creation.

Personalise the flavour of this red currant jelly

There are many ways to personalise the flavour of redcurrant jelly. By adding different herbs and spices, you can create a unique taste that is perfect for your palate.

• Add a teaspoon of cinnamon for a festive flavour.
• For a spicy kick, add a pinch of cayenne pepper or chilli flakes
• Add in another berry – strawberry, blackberry etc
• If you prefer a sweeter jelly, add a tablespoon of honey.
• Carefully(to avoid spitting) you can add 1/3-1/4 cup of Port or Kirsh to the mixture towards the end of the boiling stage, once the set has been achieved.

Some of the many ways to use this jelly:

Redcurrant jelly is a delicious, versatile condiment that can be used in a variety of ways.

1. A glaze for roast meats

Red currant jelly makes an excellent glaze for poultry, pork, and lamb. Simply brush it on before cooking and enjoy the added flavour and shine.

2. In a vinaigrette:

This jelly can add a touch of sweetness and tanginess to any salad dressing. Simply whisk it together with vinegar and oil, and season to taste.

3. Serve up as a yummy dip:

Redcurrant jelly makes an excellent dip for fresh fruit or chips and crackers. Just stir up with a bit of water to thin it and heat to blend together then cool and enjoy! It is also a star served with cheese.

4. Customise some cocktails:

A redcurrant jelly can add depth of flavour to any number of cocktails, from martinis to Margaritas.

5. A star at the breakfast table:

This flavoursome jelly is a delicious addition to any morning breakfast routine. Simply spread it on toast or bagels for a quick and easy snack. It is also a great way to add sweetness and flavour to plain yoghurt. Simply stir it in, or use it as a topping for extra texture and sparkling taste.

6. Elevate your ice cream dessert:

Red currant jelly makes a delicious topping for ice cream or frozen yoghurt. The sweet-tart taste is the perfect complement to the rich creaminess of these desserts.

7. A condiment and/or an added ingredient

Add a spoonful or two to winter stews, steamed vegetables or sauces. Or serve alongside roast meats, particularly game.

This redcurrant jelly with a hint of rosemary is the perfect way to make the most of this short-lived jewel-like fruit. So take advantage of their versatility and enjoy them while you can.

Now that you know how to make delicious redcurrant jelly, it’s time to share and enjoy it!