2 kg large, juicy redcurrants or redcurrants and white currants mixed
sugar (see method)
sugar (see method)
method
1. Remove the leaves and the larger stems, and wash the fruit if necessary.
2. Put the fruit in a preserving pan, without any water, and heat very gently for about 45 minutes or until the currants are softened and well cooked.
3. Mash, then strain the pulp through a scalded jelly bag.
4. Leave it to drip for 1 hour.
5. Measure the extract, and return it to the cleaned pan.
6. Add 1 kg sugar for each litre of extract.
7. Bring to the boil, stirring all the time, then boil, without stirring, for 1 minute.
8. Skim the jelly quickly, and immediately pour it into warmed jars, before it has a chance to set in the pan.
9. Cover and label.
2. Put the fruit in a preserving pan, without any water, and heat very gently for about 45 minutes or until the currants are softened and well cooked.
3. Mash, then strain the pulp through a scalded jelly bag.
4. Leave it to drip for 1 hour.
5. Measure the extract, and return it to the cleaned pan.
6. Add 1 kg sugar for each litre of extract.
7. Bring to the boil, stirring all the time, then boil, without stirring, for 1 minute.
8. Skim the jelly quickly, and immediately pour it into warmed jars, before it has a chance to set in the pan.
9. Cover and label.
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