Redcurrant Jelly

• 4 lb. redcurrants
• 2 pints water
• sugar

Put the prepared redcurrants into a preserving pan or saucepan with the water. Cook until soft, about 30 minutes. Put into a jelly bag and leave to strain overnight. Measure the liquid, transfer to a preserving pan and add 1 lb. sugar to every pint of liquid. Dissolve the sugar over a low heat, then bring to the boil and boil rapidly until setting point is reached, about 10 minutes. Skim, pour