Redcurrant jelly isn’t just for Christmas - it’s a year-round essential. Its bright 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, casseroles, and game dishes, or brushed onto bakes for a glossy shine.
At Fat Tomato, we grow one row of Jonkheer van Tets, a classic Dutch variety prized for its flavour. It produces generous trusses of translucent ruby berries - large, juicy, and among the very best redcurrants to grow. In an early, warm summer, they’re sweet enough to eat straight from the bush (if the birds don’t get there first). Every year, they seem to organise themselves into a feathery army, poking holes in our bird-friendly netting and helping themselves before we can harvest!
Like all good jellies, this one takes time. Over two days, we gently extract the juice, then cook it in our big copper pan with just organic raw cane sugar - nothing else. Redcurrants are naturally high in pectin and acidity, which gives the jelly its perfect set while keeping all the fruit’s sharp, clean flavour intact.
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. Its bright 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, casseroles, and game dishes, or brushed onto bakes for a glossy shine.
At Fat Tomato, we grow one row of Jonkheer van Tets, a classic Dutch variety prized for its flavour. It produces generous trusses of translucent ruby berries - large, juicy, and among the very best redcurrants to grow. In an early, warm summer, they’re sweet enough to eat straight from the bush (if the birds don’t get there first). Every year, they seem to organise themselves into a feathery army, poking holes in our bird-friendly netting and helping themselves before we can harvest!
Like all good jellies, this one takes time. Over two days, we gently extract the juice, then cook it in our big copper pan with just organic raw cane sugar - nothing else. Redcurrants are naturally high in pectin and acidity, which gives the jelly its perfect set while keeping all the fruit’s sharp, clean flavour intact.
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.
This jelly is set with a slight wobble, just how we like it.
Redcurrant Jelly is not just for Christmas. It is delicious with roast lamb, pork sausages, chicken, oily fish, and goat's cheese, as the acidity of redcurrants balances the fattiness. Add a big spoon to gravies, casseroles, and game dishes to lift the flavour!
Secret chef tip: If you have ever wondered how chefs get a shine on their tarts, they melt some redcurrant jelly and brush it over the top.
FT redcurrants Jonkheer Van Tets 55%, FT filtered well water, organic Colombian raw cane sugar
Allergens listed in bold above.
FT ingredients are grown/made in our garden/kitchen.
Prepared with 85g of fruit per 100g. Total sugar content 42g per 100g.
Store in a cool, dark place. Refrigerate after opening and enjoy within six months.
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