A quick and simple jelly recipe found on dinmat.no
Conserving redcurrant has been known from the 17th century and in the 18th century the redcurrant bushes were widely spread in Norway. In Norwegian gardens there are very many bushes still, but there is little commercial production. Redcurrant contains pectin which makes it very suitable for jelly and jam. One portion of this recipe makes one jar of finished jelly.
We had both redcurrant, blackcurrant and gooseberry bushes in the garden where I grew up so this is stuff I grew up on – Ted
Redcurrant jelly has long traditions in Norway, both as a flavoring for different meat dishes in the same way as cranberry jam, or as sandwich spread and for use in cakes and desserts. And now the time for making the jelly has come – Ted
A simple and quick recipe for jam found on frukt.no
Red currant jelly is quite common here in Norway, both as a sandwich spread and for some types of dinner dishes, but I have not come across red currant jam before. On the other hand, now that I have I must say it sounds rather tempting. Slightly tart jam tasting of summer will surely be even more tempting when the the winter cold sets in – Ted