Redcurrant jelly

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Jars of home-made redcurrant jelly | H is for Home

July sees the start of our food harvesting and preserving season. Last week we made a delicious elderflower ice cream with our home-made elderflower cordial.

colander full of redcurrants picked on our allotment

This week, we’ve made some redcurrant jelly using a recipe from Cordon Bleu Preserving.

Washed redcurrants put into glass jars

We inherited half a dozen or so redcurrant bushes when we took on our allotment last year. On our last trip down there this week, the bushes were heaving with little red jewels.

Redcurrants cooked in lidded jars in the oven

It took the pair of us about two hours to pick about half of them. When we got home, we gave them a rinse – they barely filled our small colander!

Weighing sugar to make redcurrant jelly

Despite this, we kept back a couple of cupfuls (to go into a pie) before making rest into jelly… it actually made 8 jars.

Straining cooked redcurrants through a jelly bag

We know that redcurrant jelly is usually matched with lamb or game and a dollop or two can go into a gravy for extra flavour. We’ll have to look for some other good flavour matches…any ideas?

Marzipan chocolate brownies
Serves 8
For the brownie layer
  1. 175g/6oz butter
  2. 175g/6oz caster sugar
  3. 75g/2½oz dark chocolate
  4. 3 eggs
  5. 85g/3oz plain flour, sieved
  6. 40g/1½oz cocoa powder
For the ganache
  1. 75g/2½oz dark chocolate
  2. 75g/2½oz double cream
For the marzipan
  1. 150g/5oz ground almonds
  2. 200g/7oz icing sugar
  3. 2tsp almond extract
  4. 1 egg white
For the chocolate topping
  1. 100g/32½oz dark chocolate
  2. Home-made marzipan chocolate brownies ingredients
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For the brownie layer
  1. Preheat the oven to 180°C/350ºF/Gas mark 4
  2. Grease & line a 20cm/8-inch square cake tin with parchment paper
  3. Melt the dark chocolate and butter together in a heatproof bowl over a saucepan of just simmering water (making sure the bottom of the bowl doesn't come into contact with the water)
  4. Stir to incorporate
  5. Whisk the eggs and sugar together well
  6. Mix in the chocolate mixture
  7. Fold in the flour and cocoa powder
  8. Pour the batter into the baking tin
  9. Bake for 15-20 minutes or until just baked
For the ganache layer
  1. Melt the dark chocolate and double cream together in a heatproof bowl over a saucepan of just simmering water (making sure the bottom of the bowl doesn't come into contact with the water)
  2. Stir to incorporate
  3. Once the brownie layer has cooled, pour the ganache over and spread evenly. Allow to firm up before embarking on the next layer
For the marzipan layer
  1. Put the ground almonds, icing sugar, almond extract and egg white into a food processor and combine until a thick ball of dough is formed
  2. Turn the paste out onto a work surface and knead it a few times. Roll it into a ball, wrap in cling film and refrigerate whilst waiting for the ganache layer has firmed up
  3. Liberally sprinkle some icing sugar on a work surface and roll out half of the marzipan to about ½cm thickness
  4. Cut to size to cover the 20cm/8-inch square brownie layer
  5. Any unused marzipan will keep - covered in cling film - for a month in the fridge or 6 months in the freezer
For the chocolate layer
  1. Melt the dark chocolate and pour evenly over the marzipan. Allow to set completely before 'cutting off the crusts' and slicing into portions
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