The perfect use for the garden or allotment red currant harvest. Spend a late summer afternoon cooking up the perfect accompaniment to some Castle Game venison.
Place red currants in a saucepan and cover with water. Boil until tender.
Suspend a jelly bag over a bowl, then pour in contents of saucepan. Leave to slowly drip overnight and don't be tempted to squeeze or squash it or it will make the jelly cloudy!
Measure the volume of liquid you have from your own garden harvest. Then calculate how much sugar you need : 450g per 600ml of liquid.
Place sugar and liquid into a clean suacepan and stir over a low heat until the sugar is dissolved. At this point a fine white scum will appear on the surface (it's fine, you don't need to remove it). Increase the heat and boil rapidly until the setting point is reached. If you use a jam/ sugar thermometer the setting point is 104 degrees centigrade. If you don't own one you can use a saucer test*
Pour into hot sterilised jars (we wash the jars well then put them in the oven). Put the lid on then allow to cool. Put in the fridge over night and you should have some perfectly set red currant jelly for your Castle Game venison.
*Saucer test: have a saucer cooling in the fridge while you cook the preserve. Drop a small teaspoonful of jelly onto the saucer and return to the fridge for one minute. Push your finger through, and if the jelly wrinkles, it has reached setting point.
Start testing when the bubbles start breaking more slowly in the saucepan. Take off the heat when testing.
Neil and Andy set up Castle Game with the aim of showcasing the top-quality game Scotland has to offer.
In fact, they’ve been so successful that Castle Game’s produce is now the game supplier of choice for top Scottish restaurants, including some with Michelin Stars!
Their game is sourced from carefully and sustainably managed wild populations and what isn’t eaten is used to produce sustainable energy.
We’re really proud to be able to offer you Castle Game’s highly sought-after delicacies on schop.co.