This is the first recipe to accompany my new YouTube series for Dad That Cooks, which encourages dads to cook with or for their children. Jonny is a very good friend of mine, a proper foodie, and not only does he have a fantastic garden where he grows a bounty of fruit and vegetables, but is educating his son Vito about the joys of food and importantly, where it all comes from. Here’s his recipe for redcurrent jelly, using the berries they grew in their garden.
You will need:
- 600g redcurrants (fresh or frozen and thawed)
- 600g jam sugar
- A few fresh mint leaves
- A muslin cloth
Wash the redcurrants, include any stalks you have. Put them in a large pan and cover with water. Bring to the boil. Remove from the heat and allow to cool. You can do this overnight which allows the berries to infuse properly.
Place a muslin cloth over another large pan (weigh the pan first, you’ll see why in a moment!), pour the redcurrants, stalks and juice into the muslin and form into a ball, to allow the juice to drip through into the pan. Squeeze the muslin if need be, it will take a while!
Take out the muslin and weight the pan again, to see how much liquid you have. Add the same weight in jam sugar – you may not use all 600g.
Bring the juice and sugar to a simmering boil for roughly 10 minutes and if you have a thermometer, check you have reached 105 degrees. You can keep going for an extra minute or two if you feel it’s not thick enough. Skim off any impurities with a ladle, you are aiming for a clear liquid.
Take the pot off the heat and add in torn mint leaves, stirring gently through. Cool slightly. Sterilise a few jars – you can use jam jars, Kilner jars or any suitable jar with a tight fitting lid. Pour your jelly into the jars and let set.
Enjoy with roast lamb, pate or grilled meats. Vito’s sister even used some on biscuits she had made!
You can see Jonny and Vito making this on my YouTube channel.