Redcurrant Jelly

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makes 2lb2lb redcurrants

  • 2lb sugar
  • 2lb redcurrants

Tip the currants just as they are into a saucepan big enough to hold all the berries with lots of room to spare. Soften the berries on a low heat until the juices start to run. Increase the heat slighty and mash the berries with a spoon or fork or potato masher, whatever. Cook slow about 10minutes. Meanwhile heat the sugar in a pyrex bowl in the oven. When the berries are completely disintergrated tip in the sugar, stir until all the sugar has dissolved, you can feel the sugar if you use the back of the spoon on the bottom of the pan to check. Now bring to a boil and set a timer for 8 minutes. Take off and put through a strainer pushing through as much of the juice as you can. Pour into clean warm jars and cover.

You can use this for desserts, with roasts or as a base for Cumberland sauce to go with our Pate.

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Potato Recipe

Some of us are particular about our potatoes, the flavour, dryness, the colour of the flesh all carry some importance to each individual so it is impossible to define exactly what a good potato should be. We are all different and that has to be accepted. For this reason Homegrown stock different varieties to allow you your choice.

When it comes to cooking potatoes the dry varieties need more care to cook successfully or you will have a pot of wet slush! Other types will remain firm and keep their shape when boiled. And some will retain a stickiness which makes them easy to slice after cooking.

If you are cooking floury types steaming is easiest.If a steamer isn’t available try this method.

Put your potatoes all a similar size ( you could cut the larger ones if needbe) in a saucepan with a good fitting lid and only bring the water ˝ way up the potatoes.

Bring to the boil and then turn low to a simmer. Keep checking with a fork to check how quickly they are cooking and when nearly ready but still firm/hard in the middle – strain the water off and tip into a glass pyrex bowl. Pop into the microwave to finish cooking through. I like using this method because if I get distracted the potatoes never end up getting over cooked.