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, 27 July 2017
The redcurrants we picked last week were made into 7 jars of jelly. The berries are packed full of pectin so getting the jelly to set was not a difficult job. This preserve is best used with meat (hot or cold) or with smoked cheese.