Redcurrant Jelly.

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.