making redcurrant jelly | Nip it in the bud
In the United Kingdom, redcurrant jelly is a condiment often served with lamb, game meat including venison, turkey and goose in a festive or Sunday roast.
It is essentially a jam and is made in the same way, by adding the redcurrants to sugar, boiling, and straining.
Measure the juice and return to a saucepan.
When it is boiling add 75g of sugar per 100ml of juice and stir until dissolved.
Boil rapidly for about 10 minutes or until the setting point is reached at 104.5C.