1.5 kg (3 lb) redcurrants
1 pint (600 ml) water
2/3 cup (150 ml) 1/4 pt white vinegar
3 cloves
1 cinnamon stick
warmed sugar
1 pint (600 ml) water
2/3 cup (150 ml) 1/4 pt white vinegar
3 cloves
1 cinnamon stick
warmed sugar
method
1. Put the redcurrants, water and vinegar into a preserving pan.
2. Tie the cloves and cinnamon in a piece of muslin and add to the pan.
3. Bring to the boil and simmer until the redcurrants are pulpy.
4. Strain through.a jelly bag, then measure the liquid: to each 600 ml (1 pint) add 450 g (1 lb) sugar.
5. Stir to dissolve the sugar, then boil until setting point is reached.
6. Pot as usual.
7. Note: The quantity of spices may be varied to suit individual taste.
2. Tie the cloves and cinnamon in a piece of muslin and add to the pan.
3. Bring to the boil and simmer until the redcurrants are pulpy.
4. Strain through.a jelly bag, then measure the liquid: to each 600 ml (1 pint) add 450 g (1 lb) sugar.
5. Stir to dissolve the sugar, then boil until setting point is reached.
6. Pot as usual.
7. Note: The quantity of spices may be varied to suit individual taste.
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