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Uncooked redcurrant jelly recipe
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IngredientsGelee de groseilles a cru Uncooked redcurrant jelly recipe 1.8 kg / 4 lbs of very ripe redcurrants caster sugar Strip fruit from stalks into an earthenware bowl and crush lightly. Just enough to burst the skins, empty them into a jelly bag and allow to drip. Weigh the juice and then weigh out an equal quantity of caster sugar. Empty the juice into a wide shallow earthenware bowl and add the sugar a little at a time. Stir constantly with a wooden spoon until completely dissolved. Pour into small jars and seal immedately. If the jars are small the jelly sets more easily. The redcurrant jelly can be used in
fruit tarts uncooked jelly is preferred as it retains the full flavour.
Uncooked Redcurrant Jelly![]()
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