Redcurrant jelly from The River Cottage Preserves Handbook by Pam Corbin

  • granulated sugar
  • red currants
  • EYB Comments

    See recipe for variations.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • etcjm on July 27, 2021

    Lovely crop of redcurrants this year. Always use this recipe. So easy to do. As it says - no matter how tempted you are to get more juice out of them - do not squeeze the jelly bag as it does make it cloudy. I made more effort this year to get rid of the scum so that I ended up with lovely sparkly red jelly. It did take a little longer than the 8 minutes - I think I had to add on another 4 - hopefully I haven't overdone it! We'd only just ran of last year's so timed perfectly.

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