Simple Way to Prepare Perfect Redcurrent jelly

Hello everybody, it is Jim, welcome to our recipe site. Today, we’re going to prepare a special dish, redcurrent jelly. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Redcurrent jelly is one of the most popular of recent trending meals in the world. It’s appreciated by millions daily. It is simple, it is fast, it tastes delicious. Redcurrent jelly is something that I have loved my whole life. They’re nice and they look fantastic.

Red currant jelly is delicious on roast lamb or venison. It can also be used in lamb or venison casseroles. A classic red currant jelly made from fresh currants. This came from my one of my mother's handwritten recipe cards.

To begin with this particular recipe, we must first prepare a few components. You can have redcurrent jelly using 3 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Redcurrent jelly:

1. Prepare Equal weight of redcurrants and sugar
2. Make ready Empty glass jam jars or equivalent, washed, dried and warmed in a low heat oven(120 degrees C) for 5 minutes
3. Get Fine sieve, or a sieve and clean gauze to sieve

Redcurrant sauce, also known as redcurrant jelly, is an English condiment, consisting of redcurrants (Ribes rubrum), sugar and rosemary. This red currant jelly recipe is without pectin and preservatives, you can make it easily at home with the process shots in the recipe and how to + tips further below. In this video I will be showing you an easy way to separate the Red currants from the stalks and we will make a Jelly. We had a good crop of redcurrants so used them to make redcurrant jelly.

Instructions to make Redcurrent jelly:

1. Wash the redcurrants, stalks and all and place in a saucepan
2. Heat on a low heat so that the fruit starts to break down - about 5 minutes
3. Add the sugar on top of the fruit and stir until sugar is dissolved.
4. Bring the mixture to the boil and boil for approx. 10 minutes, stirring occasionally. Take care - the mixture will be very hot.
5. Place a fine sieve over a bowl. If you don't have a fine sieve then place some gauze in the sieve beforehand.
6. Carefully pour the redcurrants mixture into the sieve and let the jelly drip through. I used a fine sieve and a wooden spoon to squeeze the jelly out a little faster, and before it started to set.
7. Carefully pour into clean, warm jam jars and seal - you can used lids, waxed paper or waxed cloth that can be tied down.
8. Cool and store in a cool place

In this video I will be showing you an easy way to separate the Red currants from the stalks and we will make a Jelly. We had a good crop of redcurrants so used them to make redcurrant jelly. In this video I show you how to make this preserve. This red currant jelly recipe starts with a pint of current juice (or more) and sugar. I sometimes add a small amount of almond extract to switch.

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