Redcurrant Rosemary Jelly

I know lots of people in Luxembourg who have redcurrant bushes in their gardens. The easiest way to use up large amounts of redcurrants is to make jelly with them! I decided to make mine with a hint of rosemary – it’s great on a slice of buttered bread or on some cottage cheese. The depth of flavor of the rosemary makes this jelly quite versatile as you can serve a dollop as a side with game or even add a spoonful to a meaty red wine sauce for a good balance of flavours.

Redcurrants are naturally high in pectin the fruit sugar that makes jelly or jam set. So you won’t need to buy special jam sugar with added pectin to make this redcurrant jelly.

You can watch me make this jam here.

If you want the recipe in Luxembourgish, you can find it here.

This is a recipe from my book “Home Sweet Home – My Luxembourg”.

November 25, 2016