Redcurrant Jelly

Preparation info

  • Yields about

    4 lb

    • Difficulty


Appears in

Farmhouse Kitchen

Farmhouse Kitchen

By Audrey Ellis

Published 1971

  • About


  • 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