by Willie Lebus
I am deeply in love with redcurrants. They have an aromatic searingly fresh and original flavour. I was worried that this might be compromised by adding my homegrown red chillies. How wrong could I have been! I couldn’t find any recipes incorporating two of my most favourite ingredients. I made two batches of my jelly: one was quite mild, the other a tad hot! It is incredible how wonderful homemade is compared to commercial. If you’ve made marmalade, jelly is easy peasy.
Ingredients
3 kilos redcurrants stalks and all. If dirty,wash.
2 kilos Preserving sugar
1 large jam or similar saucepan
A colander
20 chillies, chopped small, with seeds
About 10-12 jars and lids of various sizes
Method
Put the redcurrants into the pan and stir over low heat. I use a potato masher to squash them. When you have a ‘mash’ bring to the boil gently and cook for 10 minutes. Empty the cooked redcurrants into another container, place the colander over the large jam pan and spoon the cooked redcurrants in batches into the colander. Use the masher and a wooden spoon to force the pulp and juice through back into the pan. This is quite hard work. You will end up with 2 litres of redcurrant ‘juice’. Add 2 kilos of warmed preserving sugar WITHOUT pectin, the chopped red chillies with seeds and stir over a low heat until you are sure all the sugar has dissolved. Then turn up the heat and boil for 8 minutes precisely.
Meanwhile put the clean jars and lids in a warm oven for 5 minutes to sterilize. I always put my jars through the dishwasher first. Take the jelly off the heat, leave for 5 minutes and then pour carefully into the warm pots and seal immediately. You will not be disappointed. We’ve had it with barbequed lamb and steak. YUM!
Tags: chilli growing, food, Recipe, willie lebus