Sugar, Water, Lemon Juice, Redcurrant juice, Pectin,
Made with 35g of fruit per 100g
Total Sugar 65g per 100gÂ
A tablespoonful of Redcurrant jelly also adds a delicious flavour to lamb or venison casseroles which is highly recommned and bring the richness out of the casserole. Serve/use redcurrant jelly with cold meats for example turkey, ham, chicken, pork, duck, goose and many more, cheeses to and pork pie or spread a some jelly on top of a slice of goat's cheese, grill and plate it on some crusty bread for a quick starter or lunch dish.Â
