Redcurrant jelly isn’t just for Christmas - it’s a year-round essential. It is bright, sharp acidity cuts beautifully through the richness of roast lamb, sausages, chicken, or oily fish. It’s equally at home in a goat’s cheese sandwich, stirred into gravies and game dishes, or brushed over pastries and cakes for a glossy finish.
At Fat Tomato, we grow one row of Jonkheer van Tets, a classic Dutch variety celebrated for its vibrant flavour. It produces long trusses of ruby-red, translucent berries - large, juicy, and among the best redcurrants to grow. In a warm, early summer, they’re sweet enough to eat straight from the bush (if the birds do not get there first). Every year, they find new ways to slip through our so-called “bird-proof” netting and help themselves before harvest begins!
Like all good jellies, this one takes time. Over two days, we gently extract the juice, letting it drip naturally through fine muslin to preserve its clarity. It’s then cooked in our large copper pan with just organic raw cane sugar from Colombia, one of the most biodiverse countries in the world. Redcurrants are naturally high in pectin and acidity, giving the jelly its beautiful set while keeping that pure, tangy fruit flavour intact.
Bright, jewel-like, and full of character, this is one of those jars you’ll reach for again and again - from roast dinners to breakfast toast.
Presented in two sizes, glass hexagonal jar and a glass WECK jar, wrapped in illustrated paper that tells the Wexford and Irish food story, and elegantly packaged in our signature black box.
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Redcurrant jelly isn’t just for Christmas - it’s a year-round essential. It is bright, sharp acidity cuts beautifully through the richness of roast lamb, sausages, chicken, or oily fish. It’s equally at home in a goat’s cheese sandwich, stirred into gravies and game dishes, or brushed over pastries and cakes for a glossy finish.
At Fat Tomato, we grow one row of Jonkheer van Tets, a classic Dutch variety celebrated for its vibrant flavour. It produces long trusses of ruby-red, translucent berries - large, juicy, and among the best redcurrants to grow. In a warm, early summer, they’re sweet enough to eat straight from the bush (if the birds do not get there first). Every year, they find new ways to slip through our so-called “bird-proof” netting and help themselves before harvest begins!
Like all good jellies, this one takes time. Over two days, we gently extract the juice, letting it drip naturally through fine muslin to preserve its clarity. It’s then cooked in our large copper pan with just organic raw cane sugar from Colombia, one of the most biodiverse countries in the world. Redcurrants are naturally high in pectin and acidity, giving the jelly its beautiful set while keeping that pure, tangy fruit flavour intact.
Bright, jewel-like, and full of character, this is one of those jars you’ll reach for again and again - from roast dinners to breakfast toast.
Presented in two sizes, glass hexagonal jar and a glass WECK jar, wrapped in illustrated paper that tells the Wexford and Irish food story, and elegantly packaged in our signature black box.
Redcurrant jelly isn’t just for Christmas. Its bright acidity makes it the perfect partner for roast lamb, pork sausages, chicken, oily fish, or goat’s cheese - beautifully balancing richness and fat. Add a generous spoon to gravies, casseroles, or game dishes to lift the flavour and bring a glossy finish.
Chef’s tip: melt a little redcurrant jelly and brush it over fruit tarts, pies, or pastries for that professional shine.
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