You don't often see Whitecurrants these days, but I was very lucky enough to pick up a batch of Whitecurrants and Redcurrants at the weekend. What to do with them now I had got them. So I went searching through my recipe books and found this recipe in Sloe Gin and Beeswax by Jane Newdick. ISBN 1-85238-333-X.
The Whitecurrants themselves taste delicious but teamed with Nectarines I think this is going to be one yummy recipe.
1.8 kg/4lb Whitecurrants
150ml/5 fl oz water
Juice of 2 lemons
Put the Whitecurrants into a large pan with the water, there is no need to strip them off their stems.
Bring to the boil and simmer very gently until soft. Tip the mixture into a jelly bag and leave to drain overnight. Next day measure the juice. To each 570ml/1 pint liquid measure 350g/12 oz preserving sugar and put this with the juice in a preserving pan. Add the lemon juice. Skin, stone and slice the Nectarines and keep them in slightly acidulated water to stop them turning brown. Boil the jelly until a set is reached. Take off heat and leave to cool a little then add the nectarines. Pot up just as it is setting to keep fruit suspended in jelly. Seal while hot.