Redcurrant Jelly


    If you have your own redcurrants in

    the garden, use them up in this great

    tasting jelly.


    Redcurrants are high in pectin so you

    get a firm set along with great colour!

   1kg / 2lb 4oz Redcurrants

   600ml/1pt Water

   Jam Sugar, allow 450g/1lb for every

   600ml/1pt of juice

    Remove the redcurrants from their stalks.

   Put the currants in a large preserving pan with the 600ml water and simmer for 5

   minutes until the currants begin to burst


Remove from the heat and squash the redcurrants with a fork to get the juices flowing.

Pour the currants and all the liquid into a jelly bag suspended over a large bowl, leave to drip for at least 4 hours or overnight if possible.

Don't squeeze the will cloud your jelly!

Measure the collected juice and allow 450g of sugar per 600ml of juice.

Pour the collected juice into a clean preserving pan on a low heat

add the jam sugar, stir until completely dissolved

then bring to a rapid boil and continue until setting point

is reached.

Pour into hot, sterilized jars.

 Rhubarb & Ginger Jam

1kg Pink Rhubarb, trimmed weight

1kg Jam Sugar, with added pectin

Juice & Rind of 1 Lemon

50g chopped stem ginger

Sterilised jam jars, this made 5 x 8oz jars, wax seals, lids.


This fabulous jam is comforting and delicious, with added zing from the ginger it's a great combination.

Pick your rhubarb fresh, the pinker the better, twist the rhubarb stem as near to the base as you can to get the full stem.

Trim & wash then cut into 2cm chunks.

Put into a large ceramic bowl and add all the other ingredients, stir the mixture thoroughly.

Cover with clingfilm and leave to steep for appxroximately 2hrs or until all the sugar has dissolved into the rhubarb juices.

Put a saucer into the freezer

Tip the mixture into a preserving pan and cook on a medium heat stirring until the sugar is completely dissolved, bring to the boil and continue until the rhubarb is tender, appx 15 mins.

Test to see if the jam has reached setting point by putting a half teaspoon full on to the frozen saucer then gently push the jam with your finger, if it crinkles then it is ready, if not, cook a little longer.

Once you are happy with the consistancy of the jam pour into your sterilised jars and seal immediately, leave to cool before you enjoy.