Redcurrant Jelly.
Redcurrant Jelly.
INGREDIENTS
4lb (1.8kg) Redcurrants
1⁄2 Pint (290ml) Water
3 lb (1.4kg) Sugar
1⁄2 Bottle Certo
METHOD
- Wash the fruit and crush thoroughly in the pan.
- Add the water and bring to the boil and 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 a full rolling boil and boil rapidly for 1 minute.
- Add the Certo and continue boiling for 1 minute.
- Remove from the heat, skim if necessary.
MAKES 5lb OF JELLY.
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