Redcurrant & Rosemary Jelly

Sweet and sharp, with a hint of rosemary. Excellent accompaniment to meats, or to place at the side of a cheeseboard.

Ingredients:

• 1.4kg redcurrants, (fresh)
• 2 good sized sprigs of fresh rosemary nicked from Alex& Suzi’s garden
• 1.4kg granulated sugar
• Knob of butter
• 1tbsp cornflour dissolved in a little water.
• Shot of kirsch, or preferably Jim Beam’s Red Stag. (any dark fruit liqueur should do)

Method:

1. Measure the ingredients into a heavy bottomed pan.
2. Heat gently for 10 minutes, then bring to a rolling boil.
3. Continue to boil for 7-8 minutes.
4. Strain the liquid from the berry pulp and herb debris.
5. Pour back into the pan and reboil.
6. Add the cornflour mix a little at a time, until the mixture thickens.
7. Pour into prepared, sterilized jam jars.