Recipe Archives->Preserving->Current Port Jelly

Currant and Port Jelly

1.4 kg redcurrants or blackcurrants
600 ml water
sugar
3 tablespoons port

There is no need to remove the currants from their stalks.  Put 
the currants in a preserving pan with the water and simmer gently 
for 30 minutes, until the fruit is really soft and pulpy.  Stir
from time to time to prevent sticking.

Spoon the fruit pulp into a jelly bag or cloth attached to the legs 
of an upturned stool, and leave to strain into a large bowl for at 
least 12 hours.  Do not squeeze.

Discard the pulp remaining in the jelly bag.  Measure the extract 
and return it to the pan with 450g sugar for each 600 ml extract.

Heat gently, stirring, until the sugar has dissolved, then boil 
rapidly for about 15 minutes.  Test for a set and, when the setting
point is reached, remove the pan from the heat.  Stir in the port,
skim the surface with a slotted spoon and pot and cover the jelly.

Printable version: current-port-jelly.txt.