Towards the end of the cooking time, press the currants with a potato masher or jam skimmer to break the skins and release the juice. Strain through a jelly bag suspended over a large bowl and ...

For the jelly: Measure 100ml of the blackcurrant juice ... then add it to the warm currant juice and stir until the gelatine is completely dissolved. Slowly stir in the remaining juice, then ...

But Jamie also has another ingredient hack. "Red currant jelly is also a key ingredient in gravy. It just takes it to another level," he adds. "I think Marmite is a popular ingredient that people ...

The combination of redcurrants and fresh mint makes this the perfect condiment to serve with lamb. Use it to add depth to gravy too. Wash the redcurrants and put them, stalks and all, into a large ...

If you're not a fan of crunchy peanut butter but still want some texture in your peanut butter and jelly, just grab this one ...