Sugar, Water, Lemon Juice, Redcurrant juice, Pectin,
Made with 35g of fruit per 100g
Total Sugar 65g per 100g
A tablespoonful of Redcurrant jelly also adds a delicious flavor to lamb or venison casseroles which are highly recommended and brings richness out of the casserole. Serve/use redcurrant jelly with cold meats for example turkey, ham, chicken, pork, duck, goose, and many more, cheeses too, and pork pie or spread 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.