We grow our own food in a suburban village in the North East of England. Follow us as we keep up the battle to be self-sufficient.
Thursday, 8 August 2013
Redcurrant jelly and summer fruit jam
When making redcurrant jelly you will find you have pulp left over after straining it. After making the redcurrant jelly, use the pulp to add to other fruit to make jam (I call it summer fruit jam) On this occasion I added it to blackcurrants, rhubarb, raspberries and cranberries. The redcurrant pulp and the blackcurrants provided the pectin.