Redcurrant Jelly and bossy Delia Smith
This recipe comes to you via the goddess of cooking that is Delia Smith.
When I was 17 and leaving home to go to university, my mum gave me a copy of Delia’s Complete Cookery Course. Delia Smith taught me to cook, really. Her instructions are idiot proof (very handy for a teenager transplanted from home to a strange boarding house in Northern Ireland) and encouraging. Despite having shelves of cookery books now, most of which I like to read with a cup of tea (thank you Nigella’s Christmas and Apples for Jam) it’s always to Delia that I turn for help. She’s slightly bossy, but I rather like that.
Anyway, redcurrants. My previous attempt at Summer Pudding was utterly disgusting (although the concept of bread + fruit = delicious is a bit alien to me) so I had to find something yummy to do with them.
Take 2lb of redcurrants, and don’t bother removing them from the stalks (hooray for minimum faff).
Bring them to a gentle boil, and cook until they’ve all burst and are squishy. Add 2lb of sugar, bring to the boil and cook for 8-10 minutes.
Strain through a muslin jelly bag (whilst listening to Radio 4 and thinking that you’re a domestic goddess).
Put it into spotless, warmed jars (straight from dishwasher or put in the oven on low for 5 mins) and cover with a disc of jam paper stuff.
Marvel at the gorgeousness.
Probably don’t take it into the garden and take a photo of it. Because that would be slightly odd. Ahem.