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Spiced Redcurrant Jelly

ingredients

1.5 kg (3 lb) redcurrants
1 pint (600 ml) water
2/3 cup (150 ml) 1/4 pt white vinegar
3 cloves
1 cinnamon stick
warmed sugar

method

1. Put the redcurrants, water and vinegar into a preserving pan.

2. Tie the cloves and cinnamon in a piece of muslin and add to the pan.

3. Bring to the boil and simmer until the redcurrants are pulpy.

4. Strain through.a jelly bag, then measure the liquid: to each 600 ml (1 pint) add 450 g (1 lb) sugar.

5. Stir to dissolve the sugar, then boil until setting point is reached.

6. Pot as usual.

7. Note: The quantity of spices may be varied to suit individual taste.

What did you think?

15 people have helped to review this recipe. Thankyou!

Great Recipe
posted by Kez @ 02:26PM, 1/05/07
Fantastic - at first I thought the flavours were just too overwhelming, but after leaving the jar for a couple of weeks the flavours taste great. I used spiced vinegar which is available from the supermarket in New Zealand.
Lovely Recipe
posted by Jules @ 09:46AM, 7/03/10
My neighbour gave me loads of redcurrants and I tried out this recipe. I didn't have a jelly bag so just strained it through a muslin square. My husband wouldn't even wait until it was set before eating some! I used white wine vinegar. It has a lovely taste and I have used with sweet things like scones, as well as planning to use it with meats.
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