Red Current Jelly
The two red current bushes planted in 2007 have produced some currents, not many, about a pound or so but I wanted make some jelly and save it for the winter.
This jelly is ideal for serving with lamb or venison, but as I don’t eat meat it’s just fine for me on scones with lashings of cream or just with some fresh bread and butter.
I love the beautiful jewel like colour of the jelly and hoped to make the very best of the flavour so the recipe I choose is loosely based on one I found in Elizabeth David Classics by Dorothy Hartley.
Bring to the boil (110c) and continue at a rolling boiling until setting point is reached. This can be checked by the cold plate test, put a teaspoon of jelly on the plate and let it cool, if it wrinkles when you push your finger against it, it is at setting point.
Bottle in clean and sterile jars.
Label and date.