Redcurrants

I was never the biggest fan of redcurrants in the past. Perhaps the available varieties were more bitter then the blackcurrants I loved. When we took over our allotment, we inherited 2 blackcurrant bushes and one redcurrant. I have to say, that the redcurrants have always been better fruiters and far sweeter to the palette.

After two years of leaving them to get on with it, we’re going to make sure we prune properly this autumn, as the bushes are starting to look straggly. It’s also quite difficult reaching to the other side, for the leggy wooden growth in the middle. I will have to research if there are pruning groups and what the suggested rules are.

Even after 2 afternoons stripping currants, there were still enough to do something useful with. So Damian set to and decided to make some redcurrant jelly.

Method:

Add sugar to the washed redcurrants in a pan.
Cover with water.
Boil vigorously for a while.
Once the mixture is reduced, strain through a muslin to remove the
pips etc.
Decant the jelly to sterilised jars and leave to set.

The result; two jars of the (naturally) sweetest redcurrant jelly that complements many lunches, salads and even cooked dinners.