2 lb (900 g) redcurrants, washed
3 lb (1.4 kg) cooking apples, washed and roughly chopped
about 2 pints (1.1 litre) water
1 lb (450 g) granulated or preserving sugar per pint (600 ml) of juice
3 lb (1.4 kg) cooking apples, washed and roughly chopped
about 2 pints (1.1 litre) water
1 lb (450 g) granulated or preserving sugar per pint (600 ml) of juice
method
1. Put the cooking apples and redcurrants into a preserving pan or large heavy saucepan and add the water.
2. Bring to a simmer, then simmer for about 1 hour until very soft and pulpy. Mash well, then strain.
3. Measure the strained juice into the rinsed out pan and add 1 lb (450 g) sugar per pint (600 ml) of juice.
4. Heat until the sugar is dissolved, then boil rapidly until setting point is reached.
5. Skim quickly, then pour immediately into warmed jars, top with waxed discs and cover the jars.
2. Bring to a simmer, then simmer for about 1 hour until very soft and pulpy. Mash well, then strain.
3. Measure the strained juice into the rinsed out pan and add 1 lb (450 g) sugar per pint (600 ml) of juice.
4. Heat until the sugar is dissolved, then boil rapidly until setting point is reached.
5. Skim quickly, then pour immediately into warmed jars, top with waxed discs and cover the jars.
serving amount
makes 3 lb (1.4 kg)
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
