Redcurrant Jelly

Redcurrant Jelly is not just for Christmas. It is delicious with roast lamb, sausages, chicken, and oily fish, as the acidity of redcurrants balances the meat/fish fattiness. It is also delicious in sandwiches with goat cheese. Add a big spoon to gravies, casseroles, and game dishes to lift the flavour! It's great for shining up your bakes, too.

In Fat Tomato, we have one row of redcurrants, the modern Jonkheer Van Tets Dutch variety. It produces large, juicy red translucent berries, one of the best redcurrants for flavour. If we get an early warm summer, they are deliciously sweet right off the bush.

Every year, when we go to harvest them, we are literally attacked by the wild birds who have teamed up to get their first pick. Expensive bird-friendly netting has so many holes in it now that we scratch our heads trying to figure out how they do it!

Like all good jellies, it takes two days to make. Redcurrants are rich in natural pectin and acid, so we use only organic raw cane sugar to make the jelly using our trusted big copper pan, which allows us to set our jellies quickly and keep in all the goodness.

Suitable for vegans and vegetarians.