Redcurrant Jelly

I have never made jelly before. Well, not the type you bottle and keep that is. I have a jelly bag, purchased some time ago and then lost in the loft! But the decluttering for the move found it, and our red currant bushes have gone into overdrive this year so we attempted our first ever batch of red currant jelly a la River Cottage.

For 2 (yes TWO!!) small jars you need:
800g redcurrants
400ml water

Pick over the redcurrants and wash them. Place in a pan with the water and slowly bring to the boil. Simmer for about 45 mins till the juices have run out and then strain through a jelly bag for about 3-4 hours. Reboil the currants with another 400ml water and repeat the straining.

For every 600ml juice, add 450g preserving sugar. Place the strained juice in a preserving pan and bring to the boil. Add the sugar, stirring to dissolve. Once it’s all dissolved boil RAPIDLY for about 8 mins and then pour into sterilised jars. Weep that you only managed to get 2 and a bit jars worth of jelly from all that effort…

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Summer Berry Trifles

If you can call this a trifle that is. Am not sure if trifle needs sponge. But this doesn’t have any in it. Just berries, custard and cream. It’s quick and delicious 🙂 It was adapted from BBC Good Food magazine’s August edition (p36)

For 4 portions you need:
2 tbsp bon maman strawberry jam
juice 1 orange
1 large cup chopped mixed berries (I used strawberries, red currants, raspberries and blueberries)
1 small carton ready made custard
1/2 cup double cream, lightly whipped

Mix the jam with the OJ and then add the berries and mix gently. Whip the cream till billowy. Layer some berries in the bottom of serving glasses and then add 1/4 of the custard. Add some more berries and then finish with a dollop of cream. Serve soon after assembling or it’ll meld in to a gooey, but yummy, mess.