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Redcurrant Jelly

Ingredients
  • 1 4/5 kg redcurrants
  • 600 milliliters water
  • sugar
Instructions

Yield: 2 kg. Simmer the fruit in the water until it is quite soft, crush it well then leave to strain in a muslin cloth hung over a bowl. Measure the juice, pour it back into the cleaned pan and add 450 g sugar to each 600 ml juice (or 350 g for a "low sugar" jelly for quick consumption). Stir while the sugar is dissolving, then boil quickly until the jelly sets when tested. Skim quickly and pot in the usual way.

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