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Redcurrant jelly
Serve with hot or cold meat including lamb, duck and game or with a creamy soft cheese.
What you need
- 675 g redcurrants, washed
- finely grated rind of 1 orange
- 300 ml water
- 450-600 g caster sugar
- 6 tsp port
Method
Place the redcurrants, orange rind and water in a large pan. Simmer gently for about 20 min until soft and pulpy, stirring occasionally.
Spoon into a jelly bag or cloth. Leave to strain into a large bowl overnight.
Discard the remaining fruit pulp then measure the amount of extract. Add sugar, allowing 450 g sugar to each 600ml of extract. Transfer to the pan. Heat gently for 3-5 min until sugar has dissolved.
Bring to the boil and boil rapidly for 10-15 min - then test for a set. On reaching setting point remove from heat and stir in the port.
Remove any scum from the surface of the jelly. Spoon into sterilised jars and cool, before sealing and labelling.
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Preparation 20 minutes Cook 33 minutes Waiting » 8 hours Stand 480+ Total 8 hours, 53 minutes -
Energy 272 kcal/serving Fat 0.12 g/serving Carbohydrates 540.90 g/serving Glycaemic Index 54 Glycaemic Load 36.96 
Serving suggestion
Cook's tip
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 1141 | 626 | 10475 | 8350 |
| Energy (kcal) | 272 | 149 | 2500 | 2000 |
| Protein (g) | 1.20 | 0.66 | ||
| Carbohydrate (g) | 68.3 | 37.5 | 345 | 275 |
| Fat (g) | 0.23 | 0.12 | 95 | 70 |
| Fat (saturated) (g) | 0.02 | 0.01 | ||
| Fibre (g) | 3.72 | 2.04 | ||
| Sodium (mg) | 2.69 | 1.48 | ||
| Salt (equivalent) (g) | 0.01 | 0.00 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 10.5 | 5.75 | 800 |
| Vitamin B-12 (µg) | 0.00 | 0.00 | 1 |
| Vitamin B-6 (mg) | 0.06 | 0.03 | 2 |
| Vitamin C (mg) | 35.8 | 19.6 | 60 |
| Vitamin D (µg) | 0.00 | 0.00 | 266 |
| Vitamin E (mg) | 0.09 | 0.05 | 10 |
| Zinc (mg) | 0.22 | 0.12 | 15 |
| Calcium (mg) | 30.7 | 16.8 | 800 |
| Folate (mcg) | 7.01 | 3.84 | 200 |
| Iron (mg) | 0.90 | 0.50 | 14 |
| Magnesium (mg) | 11.9 | 6.55 | 300 |
| Niacin (mg) | 0.09 | 0.05 | 18 |
| Pantothenic acid (mg) | 0.06 | 0.03 | 6 |
| Riboflavin (mg) | 0.04 | 0.02 | 1.6 |
| Phosphorous (mg) | 38.9 | 21.3 | 800 |
| Thiamin (mg) | 0.03 | 0.02 | 1.4 |
This recipe is:
- Low in fat
Demi-veg- Vegetarian
- Vegan
Corn-free
Cow-dairy free
Dairy free
Egg free
Gluten free
Peanut free
Shellfish free
Wheat free
What the text colours mean:
- Low in fat
- High in fibre
- Rich source
- Known source
This recipe is estimated to provide the nutritional content shown alongside.
The following ingredients were not included in the calculations because their contribution to nutrition is negligible or unavailable
IMPORTANT: You should consult a doctor before making any significant dietary changes. The information presented here or made available through this website is intended as a guide to help you plan a healthy diet. It is not intended to replace or substitute for the services of trained health professionals.
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