redcurrants

Ooh, redcurrant jelly, great with lamb, turkey, etc. I don't have a recipe though, but will check my cookbooks in case I find one

Red currant jelly as a change to crannberry sauce is great with chicken or turkey. I add them to other berries in summer puddings.

No luck with a recipe though - there's Raspberry and Redcurrant jam or gooseberry and redcurrant jam, but no redcurrant jelly recipe. Seem to have chucked out a lot of my cookery books though ...
Just googled "redcurrant jelly recipe" and there seems to be loads of stuff there. Let me know if you want the jam recipes mentioned above, never made 'em so don't know how good they are.

My mother use to make it she used muslin to strain it for clarity which took a while.

Yea, I noticed a reference to muslin on the web - put me right off, too lazy now.

Would have thought they would have invented a quicker way by now?

Commercially they have but to produce a clear jelly at home it needs to be strained through fine cloth. An old pillowcase will do... I make rowan jelly and have to do it for, doesn't take long.

according to 'mrs beeton' cook the fruit gently until softened and wellcooked mash then strain through a scalded jelly bag (may take a while) then measure the juice and add 1lb 4oz sugar per pint of juice(sorry neither mrs b or i are very metricated) bring to boil without stirring for 1 minute then skim and pot as usual
hope it works!

Anyone got a recipe for redcurrant jelly with the redcurrants still in it? I'd prefer it to have the actual fruit still in, do you have to strain it out?

If you look under redcurrant sauce there are quite a few to choose from