Redcurrant Jelly
A celebration of one of our finest garden fruits, transforming luscious ruby-red berries into a Pleasingly Sharp (but still nicely sweet) jelly. The redcurrant’s sharp, almost tannin-like quality makes it the perfect addition to sauces and gravies for strong meats such as game, venison and lamb – but Tim’s favourite is a hefty dollop added to braised red cabbage, served alongside a grand roast goose.
A must-have for winter cooking, also makes a fine addition to a barbecue glaze.
£5.95
Store in a cool and dry place. Refrigerate once opened and use within one month. For best before see base of jar.
Sugar, Redcurrant Juice from concentrate, Gelling Agent (Fruit Pectin), Acidity Regulator (Sodium Citrate)
