Redcurrant Jelly
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I haven’t made redcurrant jelly since I was giving dinner parties in the early nineties when my favourite dish to serve to my guests was a stuffed crown of lamb with redcurrant sauce. However, when making redcurrant jelly, I have always been appalled at the amount of sugar which is used but now I know there are two wonderful herbs which can come to the rescue to reduce the amount of sugar by at least a quarter, namely, angelica and sweet cicely.
Some years ago I planted these herbs in my garden and they are just ready at this time of the year to coincide with the ripening of the summer fruits. I got my act together yesterday, combined redcurrants, sugar, sweet cicely and angelica, and have produced two pound jars of the most heavenly redcurrant jelly.
Now I want to have a party. Anyone interested?
And here’s a photograph to whet your appetite.
Redcurrant Jelly
