Redcurrant jelly is a preserve I have to make every year. A spoonful of this can lighten up any meat gravy (as in the classic English Cumberland Sauce) or vegetable dishes (a Christmassy red cabbage stew, for example). I love a spoonful of tart redcurrant jam with my morning porridge, or some jelly smeared on a slice of buttered white bread.
For best flavour, it's important to use ripe redcurrants for this jelly. Yet avoid overripe berries, as the level of pectine reduces in berries as they ripen, and jelly won't set as beautifully.
Don't you think the colour and texture are simply gorgeous? I do :)
Yields 1 litre of jelly
1 kg ripe (but not overripe!) redcurrants
1 kg sugar
Rinse the redcurrants (no need to clean of the ribs!), place in a large saucepan with a dash of water. Bring slowly to the boil, stirring with a wooden spoon to avoid burning. Simmer gently for 10 minutes, until berries soften.
Now add sugar, and stir, until sugar has dissolved. Boil for 8-10 minutes, stirring all the time.
Cool a little, then pour through a fine sieve into sterilised warm glasses and close the glasses immediately.