BLACKCURRANT JELLY


Ingredients

2 lb (900g) Blackcurrants
1 pint (600ml) Water
3 lb (1.4kg) Sugar
1⁄2 Bottle Certo

blackcurrant


Method
  • Wash fruit and crush thoroughly.
  • Put the fruit into a pan. Add the water bring to the boil then simmer covered for 10 minutes or until the skins are soft.
  • Strain through a jelly bag and measure the juice into a pan. If necessary make up to 2 pints (1130ml) with water.
  • Add the sugar and heat slowly stirring occasionally until the sugar has dissolved.
  • Bring to the boil and boil rapidly for 1 minute.
  • Add the Certo and continue boiling for a further 1  minute.
  • Remove from the heat, skim if necessary. Pot and cover in the usual way.

MAKES 5lb OF JELLY.