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Catherine Brown

Redcurrant Jelly

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Preparation info
  • Yield:

    5-6

    jars
    • Difficulty

      Easy

Appears in
Classic Scots Cookery
Classic Scots Cookery

By Catherine Brown

Published 2003

  • About

Ingredients

  • 1.4 kg (3 lb) redcurrants
  • 600 g (1

Method

Heat jars.

Making Juice

Place the currants in a preserving pan with the water and simmer gently until the fruit is soft and pulpy, stirring from time to time. Put into a jelly bag or into a muslin square and leave to drip overnight. Discard pulp.

Making Jelly

Measure juice and add

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