Strip the redcurrants from their stems. Put the fruit and water in a pan and simmer gently until the fruit is very soft. Strain through a jelly bag and measure the juice. Allow 1lb/450g sugar to each pint/500ml juice. Stir in the sugar over low heat until dissolved and then boil hard to setting point. Pour into small hot jars and cover, but work quickly as the jelly sets very rapidly. Serve with lamb, hare or game.
© 1978 Mary Norwak estate. All rights reserved.