Redcurrant Jelly

Serve with cold meats, turkey, chicken, guinea fowl and game.

Ingredients

  • Fresh or frozen redcurrants
  • Sugar
  • Water

Method

Cover the fruit with cold water. Bring to the boil and cook for about 5 minutes until the fruit is soft. Turn into a strainer placed over a bowl. Leave to stand for about 10 minutes. Do not press the fruit or the juice will become cloudy.

Measure the juice. For every pint (600 ml) of juice, allow 1 lb (500 g) of sugar. Boil the juice and sugar together rapidly until setting point is reached. This will take 5 to 10 minutes. Put a teaspooon of the liquid on a saucer in the refrigerator to test for a set. Pot and cover as for jam. The jelly will keep a year in a cool, dry place.

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