Redcurrants are so packed full of flavour that you can use them twice over to make jelly, so you can literally make a savoury jelly and a sweet jelly with the same fruit. It is also an excellent item to have on hand in the store-cupboard. With a sprig of rosemary added to the jelly, it is great to serve with savoury items and offers a secret flavour to your winter casseroles or sauces. And on a sweet note, with a good dash of port in the jelly, old fashioned pikelets will never be the same. However, to make it worthwhile, it is best to have at least 1kg of redcurrants otherwise your yield of jelly will be very little.

Ingredients

• 1-1.25 kg redcurrants
• sugar
• butter
• 4-5 sprigs rosemary, optional
• ¼ cup Port

Method

1. Wash the fruit. There is no need to pick off any stems.
2. Place the fruit in a heavy based saucepan with just enough water to cover and cook very gently over a low heat for about 20-30 minutes until the currants are soft.
3. Place into a jelly bag and leave to strain overnight. Do not be tempted to squeeze the jelly bag or your jelly will be cloudy.
4. Measure the juice (reserving the pulp for a second boiling if wished) and return it to the saucepan with 2½ cups sugar for every 2 cups juice.
5. Bring to the boil, drop in a very small knob butter and boil for 5 minutes until the jelly will give a set. (As redcurrants are rich in pectin, a set will happen quite quickly.) Remove from the heat and scoop off any scum with a flattish spoon or use absorbent paper lightly dragged across the top.
6. Blanch and dry the rosemary springs and place one into each jar. Pour over the hot jelly and seal. You will get half as much jelly from the second boiling and quantities will depend on the weight you started with.

For Second Boiling

1. Take the reserved pulp and place in a saucepan with enough water to cover. Simmer gently for 30 minutes then strain as above. Add 1 cup of sugar for every cup of juice and simmer about 10-15 minutes to gain a set. Bottle into hot sterilised jars and seal.

To Add Port

1. Add ¼ cup Port to either recipes once a set has been achieved.

Cooks Tips

Serving Idea: Wrap thick slices pork fillet in bacon rashers and pan fry until cooked. Serve with summer vegetables and Redcurrant Jelly .