Nana's Recipes

Jams & Chutneys

Redcurrant and Port Jelly

Serves 1 lb/575g Cook 20 min

Ingredients

  • 1lb/450g redcurrants, stalks removed
  • 8oz/225g granulated sugar
  • 2 tbsp port

Method

  1. Put redcurrants and sugar into a large heatproof bowl. Cover and cook on HIGH (100%) for 10 minutes, stirring.
  2. Uncover and cook for 10 minutes until the skins float to the surface. Sieve, or if you prefer a clear jelly, allow to drip through a scalded jelly bag or a sieve lined with thick muslin.
  3. Stir port into jelly and spoon into jars. Seal and label. Store in the fridge for up to 3 months.

Notes

Store in the fridge for up to 3 months. For a clear jelly, allow to drip through a scalded jelly bag or a sieve lined with thick muslin.