Since I moved to the wild tropics (also known as Florida), I'm a bit thrown back at the endless summery season here. The great bonus, of course, is the abundance of local fruit and veg all year around. I happened upon a couple of half-pints of red currants on offer at my local grocery store. I snatched them up and headed home to make the tart, versatile jelly that I love so much. Slather it on toast, croissants, or mix it with a bit of Dijon mustard and glaze some chicken breasts with it...
