I picked redcurrants a few weeks ago and made another batch of spiced redcurrant jelly. From the field to the jar within 24 hours – perfect! The jelly will be delicious with roast lamb or venison or I use it to enrich a game gravy. As I don’t own a stand for the jelly straining bag, I go for an upturned chair and bits of string – this works just as well! The jelly has white wine vinegar added to give it extra flavour as well as cinnamon and cloves.