Bright, sharp, and endlessly useful.
Redcurrant jelly is a true kitchen essential — its clean 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 for a glossy finish.
At Fat Tomato, we grow Jonkheer van Tets, a classic variety known for its vibrant flavour and long trusses of ruby-red, translucent berries. Sweet enough to eat straight from the bush in a good summer — if we can beat the birds to them.
Like all good jellies, this one is made slowly. Over two days, we gently extract the juice, allowing it to drip naturally through fine muslin to preserve clarity. It’s then cooked in our copper pans with organic Colombian unrefined raw cane sugar, allowing the fruit's pure, tangy character to shine.
Naturally high in pectin and acidity, redcurrants give this jelly its perfect set — bright, jewel-like, and full of flavour.
A jar you’ll reach for again and again. Serve with roast lamb, pork, or game, alongside goat’s cheese or pâté, or use to enrich sauces and gravies. It’s equally good spread on warm buttered toast.
Available as a 108g hexagonal jar for everyday use, or as a 165g WECK jar presented in our Gift Box, wrapped in our illustrated paper — inspired by the Wexford and Irish food story — and finished in our signature black box.
Bright, sharp, and endlessly useful.
Redcurrant jelly is a true kitchen essential — its clean 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 for a glossy finish.
At Fat Tomato, we grow Jonkheer van Tets, a classic variety known for its vibrant flavour and long trusses of ruby-red, translucent berries. Sweet enough to eat straight from the bush in a good summer — if we can beat the birds to them.
Like all good jellies, this one is made slowly. Over two days, we gently extract the juice, allowing it to drip naturally through fine muslin to preserve clarity. It’s then cooked in our copper pans with organic Colombian unrefined raw cane sugar, allowing the fruit's pure, tangy character to shine.
Naturally high in pectin and acidity, redcurrants give this jelly its perfect set — bright, jewel-like, and full of flavour.
A jar you’ll reach for again and again. Serve with roast lamb, pork, or game, alongside goat’s cheese or pâté, or use to enrich sauces and gravies. It’s equally good spread on warm buttered toast.
Available as a 108g hexagonal jar for everyday use, or as a 165g WECK jar presented in our Gift Box, wrapped in our illustrated paper — inspired by the Wexford and Irish food story — and finished in our signature black box.
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