I thought that if any of you had managed to salvage some redcurrants from the blackbirds this easy redcurrant jelly might be useful for you. Especially because you can make a small amount of it.
They are so pretty as they are but I am never sure what to do with them other than stick them on top of things:
Then I found this in my ‘Sensational Preserves’ Book. It's a ‘no cook’ recipe. This is a bit of a lie as you do cook it, so not sure what they class as cooking.
First you strip the berries from the stalks with a fork.
Then you blend the berries in the food processor, then sieve and strain them through a jelly bag overnight.
Next day you warm the juice in the oven with 12oz of sugar per pint of juice. You then ‘cook’ the warm sugar and juice on the hob until you get the set you want.
My single redcurrant bush made just over a jars worth of jewel coloured tangy jelly that’s good with biscuits and cheese.
But my favourite use for it is to spoon it over vanilla cheesecake.
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