|No fuss fruit tart from Nigella|
Redcurrants, with their high pectin content, make beautiful jellies that are perfect on toast or stirred into gravies and sauces to be served with lamb. Fresh redcurrants are essential in summer pudding
This is what Nigel Slater has to say about them:-
"One of the first bushes to break into leaf, tiny fresh green leaves that appear when all else is still sleeping, and that signal spring is almost here. The fruit comes as something of a wake-up call too. One day the flowers will be hanging down in lacy, green festoons, the next time you look the berries are almost ripe. By July you can be picking the fine stems with their rows of fruit hanging like costume jewellery. But the birds are attracted to the red variety, so you need to move quickly or cover the bushes with nets."
|One punnet each of Redcurrants and Gooseberries|
produced only two jars of jelly