red currant jelly

The redcurrant harvest was a little late this year, but the yield was good and it has now been made into jelly which will last through the winter and into next year. There may even be enough to give some away!
Here is my recipe...




For 4 lbs (1.8 kg) redcurrants you will need
3 pints (1.8 litres) water
1 lb (450 g) sugar per pint of juice obtained.


Wash and drain the redcurrants.
Pick over to remove any unsound fruit but there is no need to remove the stalks.Put the fruit into a pan with the water and stew until the fruit is pulpy. Tip it all into a jelly bag and leave to strain for at least 6 hours. (I leave mine overnight) Measure the juice and heat in a pan. Add 1 lb (450 g) warmed sugar for each pint of juice, stirring until the sugar has dissolved. Bring to the boil and boil rapidly for 10 - 15 minutes, until the jelly sets when tested. Remove the scum. Pot and seal whilst still hot.