Redcurrant Jelly

Redcurrant jelly is a conserve made from the juice of redcurrants, sugar, and sometimes pectin to aid setting. Redcurrants are small, tart berries that grow on bushes, native to Europe and parts of Asia. The fruit is typically cooked with sugar until it thickens and sets into a jelly.

Redcurrant jelly is primarily used to add a sweet and slightly tart flavour to a variety of dishes. Its vibrant colour also makes it appealing. It is commonly served as an accompaniment to savoury dishes like roast meats (particularly lamb and game), red cabbage, and shepherd's pie, and can also be used in desserts and pastries.

Redcurrant jelly is not an additive and does not have an E-number. Its primary health implication relates to its sugar content, as it is made with a significant amount of added sugar. The UK's Scientific Advisory Committee on Nutrition (SACN) recommends that free sugars should not exceed 5% of total dietary energy. High consumption of foods high in added sugar can contribute to excess calorie intake.