This jelly is an ideal gift for friends or to have on hand to accompany cold meats.

Ingredients

• 1.5 kilograms redcurrants
• 3½ cups water
• ½ cup white wine vinegar
• 2 onions, peeled and sliced
• 4 cloves garlic, crushed and peeled
• 1 bouquet garni
• sugar
• 6 small sprigs of thyme for garnish

Method

1. Wash the redcurrants and place in a large saucepan or stock pot with the water, vinegar, onions, garlic and bouquet garni. Bring slowly to the boil. Lower the heat and simmer for 15 minutes.
2. Strain the pulp and juice through a jelly bag, or line a large sieve with fine muslin and carefully strain. Leave the jelly to drip overnight, as much of the intense currant flavour is in the final drops of juice.
3. Return the juice to a large clean saucepan or stock pot, measuring the juice as you go.
4. Add one cup of sugar to every cup of redcurrant juice and stir over a low heat until the sugar has dissolved. Once the sugar has dissolved, boil rapidly for around 10 minutes or untikl the jelly gives a good set when tested. While hot, remove any scum that settles.
5. Blanch the thyme sprigs and pat dry on an absorbent paper.
6. Pour the jelly into hot, but dry sterilised jars. Place a sprig of thyme into each jar while hot.
7. Cover the jars with a clean cloth and seal when cold. Label and store in a cool dark place away from any moisture.

Cooks Tips

- Rather than adding a sprig of thyme, add a teaspoon or two of green peppercorns when bottling. - A bouquet garni is made from a few sprigs of parsley, thyme and a bayleaf. It's a basic combination that flavours the jelly and is ideal in marinades for the summer barbecue, or casseroles in winter. If you don't have all the ingredients, just add one or two of them. - Redcurrants have plenty of pectin (jam setting agent) and so they set well in jam. When you have nearly reached the end of boiling the jelly, place a small drop of it on to a cold white saucer. Allow to stand a few minutes and then drag your ginger through the centre. If the jelly leaves a channel rather than trickling back together, it is set. Alternatively, hold the plate at eye level and push the drop of jelly with your finger. If it wrinkles as it's pushed, the jelly is set.