Redcurrant jelly

Name: Redcurrant jelly
Cuisine: United Kingdom
Ingredients: To every 575 ml (1 pint) of redcurrant juice obtained, 450 g (1 lb) preserving sugar; To every 575 ml (1 pint) of redcurrant juice obtained, 450 g (1 lb) preserving sugar

Preparation info

Difficulty
Easy

Appears in

British Cooking

By Caroline Conran

Published 1978

About

This method is very extravagant but makes such superb jelly that if you have plenty of redcurrants it is well worth it. Choose slightly unripe berries as these have more acid and make better jelly. The amount of juice obtained will vary considerably according to the quality of fruit.

Ingredients

To every 575 ml (1 pint) of redcurrant juice obtained, 450 g (

Europe
United Kingdom
Preserve
Vegan
Gluten-free
Summer
Winter
Autumn
June
July
August

Method

To extract the juice put the currants, which you have slightly mashed, into a bowl. Cover it. Stand the bowl in a large saucepan or deep roasting tin of water. Bring this to the boil and let it seethe away until the currants have sunk and their juice has run out. This will take perhaps 2-3 hours.

Hang the fruit in a jelly bag or a fine cloth, suspended over a bowl and let the juice run