Blackcurrant Jelly

This easy and refreshing jelly is good to serve following a rich slow-cooked winter meat dish. Good with poached tamarillos.

(Serves 4)

Ingredients

• Quarter cup cold water
• 3 teaspoons plain gelatine
• 1 and a quarter cups boiling water
• half cup blackcurrant concentrate

Method

Put the cold water in a mixing bowl and sprinkle on the gelatine. Leave to stand for a few minutes, then add the boiling water and stir until gelatine is dissolved. Stir in the blackcurrant concentrate.

Pour into a glass serving bowl, or 4 small glass dishes and put in a cool place to set.