Recipe Archives->Preserving->Redcurrant Jelly

 
Redcurrant Jelly
Yield:  2 kg
 
1.8 kg redcurrants
600 ml water
sugar

Simmer the fruit in the water until it is quite soft, crush it well
then leave to strain in a muslin cloth hung over a bowl.  Measure
the juice, pour it back into the cleaned pan and add 450 g sugar
to each 600 ml juice (or 350 g for a "low sugar" jelly for quick
consumption).  Stir while the sugar is dissolving, then boil quickly
until the jelly sets when tested.  Skim quickly and pot in the
usual way.

Printable version: redcurrant-jelly.txt.