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Superlative redcurrant jelly from Summer Cooking by Elizabeth David

  • granulated sugar
  • redcurrants

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Notes about this recipe

  • KissTheCook on October 24, 2016

    At first I thought this so-so, more an Asian plum or duck sauce than jelly, but quickly came round to appreciate its potential. I ran across several recipes calling for redcurrant jelly as an ingredient (i.e., E. David Summer, Preserved Peaches p. 181) and Jeremy Round [? ck this]); seems a most popular sauce in a bygone era. Striking in appearance. As author Eliza Acton says: "...delicious in flavour, and of the brightest colour" and "...valuable for many purposes and always agreeable eating". Give it a go.

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