The redcurrants are now over but I did manage to save mine from hungry birds using netting. Out new bush seems to be growing well. I used a garden mint from our garden but unsure of the variety.
This recipe combines mint and redcurrant and is delicious.
Ingredients:
- 500g of redcurrants
- sprig of mint
- 500g of sugar
- juice of half a lemon
- 10 mint leaves finely chopped
- 500ml of water
After you have washed the redcurrants and mint, put the currants, sprig of mint and water into a suitable pan and boil.
Simmer and press the fruit in the pan to help the fruit to break up.
Cool and then strain the mix through a muslin bag over a bowl overnight but do not squeeze the bag.
Put the strained liquid, sugar and lemon juice into a pan and gentle cook until all the sugar has been dissolved.
Rapid boil the mixture for approx. 15 mins until the mixture reaches the setting point (104-105 degC). I use a thermometer but a cold plate test can also be used.
Remove from the heat and stir in the chopped mint.
Pour into sterilised jars and seal.
This jelly is, obviously, great with lamb! Enjoy.
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