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Delmaine Redcurrant Jelly

1.25kg

Ideal with hot and cold meats, as a table jelly and for a variety of culinary uses. Made with the slightly tarter cousin of the blackcurrant, it is a traditional accompaniment to lamb.

  • No Artificial colours or flavours
  • Suitable for Vegetarians
  • Made with real redcurrant juice
  • Quick ideas; Heat two tablespoons of jelly in a sauce pan with three sprigs of rosemary (crushed) and a teaspoon of crushed garlic for an easy glaze for ham. Spread jelly on slices of French bread and top with goats cheese and cracked pepper, grill lightly.
  • Contains no gluten ingredients but is manufactured in an environment where gluten may be present or is manufactured overseas.

COOKING INFORMATION

Ready to use

  • Delmaine Code: 3669
  • Size: 1.25kg
  • Pack Size: 6
  • Country of Origin: NZ
  • Storage Conditions: Store cool and dry. Refrigerate after opening.
  • Best Before/Use By: Best Before
  • Unopened Shelf Life: 364
  • Open Shelf Life: Up to Best Before if sealed

INGREDIENTS

Sugar, Reconstituted Redcurrant Juice (40%), Water, Gelling Agent (440), Acidity Regulators (330, 296).

NUTRITIONAL INFORMATION

Serving Size: 15g Servings per Pack: 83

Average Quantity Per Serving Per 100g
ENERGY 154kJ 1030kJ
PROTEIN <1g <1g
FAT, TOTAL <1g <1g
SATURATED <1g <1g
CARBOHYDRATE 9.0g 59.9g
SUGARS 8.8g 58.8g
SODIUM 23mg 152mg

From the blog

Inspiration

Storing your beans

Storing your beans

Canned beans should always be stored in cool cabinets away from appliances that produce heat. Dried beans should be stored in airtight containers and used within one year of purchase. The longer you keep the dry beans, the more moisture they lose. This means that older dry beans take longer to soak and cook compared to younger dry beans.
Substituting canned beans for dried beans

Substituting canned beans for dried beans

Often you don't have the  time to soak dried beans overnight and substituting with canned beans is a great option. But remember, dried beans nearyl double in weight and volume when soaked, so the rule of thumb when substituting is used two cans of beans for every cup of dried beans.

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