Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Tart, sweet, and gorgeously ruby-hued, this red currant jelly is the perfect way to make the most of a relatively small amount of currants. I started with less than two pounds, and ended up with a very satisfying 4 half pints.
Red currant jelly: frequently specified in recipes, rarely seen on store shelves. But all you need are some red currants, a jelly bag and a dream. And some sugar and a little no sugar pectin. (Ponder that koan while you cook the jelly...)
Although red currants are found in forests all over Europe, their acidic taste means that their use remains marginal, except in jams and jellies. Red currant jelly is nonetheless a great companion to game meat. It's time to make your own!
