Redcurrants


When you are getting ready to go on holiday, there are all the normal things to do such as washing, packing, tidying up, taking the animals to kennels, emptying the fridge, turning off lights …… and picking redcurrants!

Having had a busy week or two, I realised I had not had time to pick redcurrants and as the season is so short, by the time we get home, they would be finished. So, it had to be done. At least we will be able to have redcurrants jelly with our roast lamb over the next few months.

Enjoy your summer!

Spiced redcurrant jelly

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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.