Redcurrant Jelly.

Redcurrant Jelly.


      4lb (1.8kg) Redcurrants
      1⁄2 Pint (290ml) Water
      3 lb (1.4kg) Sugar
      1⁄2 Bottle Certo


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  • 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.



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