For this recipe, you can substitute McIntosh apples for the Granny Smith apples, to make a less tart applesauce.

If you want a softer peel, soak the lemons in lukewarm water for 3 days, changing the water daily.

Nothing elevates a savory, rustic roast or a traditional plate of stuffed organ meats quite like a vibrant, shimmering spoonful of homemade redcurrant jelly. If you have ever wondered how to capture the perfect balance of sweet and tart in a jar, skipping the store-bought preserves and making your own tart berry condiment is the ultimate game-changer. This classic recipe from Keldons Cookery extracts the natural juices from fresh redcurrants, simmering them slowly with aromatic whole cloves and bright lemon juice before transforming them into a brilliant, jewel-toned jelly. The best part about working with redcurrants is that they are naturally packed with pectin. This means your recipe will achieve a perfect, spreadable set without needing any messy powder additives. In less than two hours of hands-on cooking and straining, you will yield four gorgeous jars of delicious condiment that can be used right away, stored in the fridge, or preserved through a traditional water bath for an extended shelf-life. Whether you are prepping the perfect side pairing for a plate of rich Stuffed Sheep Hearts, boosting a Sunday roast lamb gravy, or simply upgrading your morning toast, this step-by-step guide will show you how to master the art of classic jelly-making.