White Currant and Nectarine Jelly

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.

You Need

1.8 kg/4lb Whitecurrants
150ml/5 fl oz water
Preserving Sugar
Juice of 2 lemons
3 Nectarines

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.