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Redcurrant Jelly

Redcurrant Jelly

Redcurrant jelly is traditionally eaten with roast lamb in Britain. This may seem odd, but the tartness of the jelly helps with the greasiness of the lamb. In Britain, a jelly is a type of jam, but it is made of the fruit juice, without any pips.

Ingredients
red currants
water
sugar
Equipment

saucepan
wooden spoon
sieve
plate
two pound jam jars with lids
preparation time:
heat red currants to extract juice
heat juice and sugar until it jells

Cooking process

Other ideas