Wash the redcurrants, and discard any rotten ones. Put them in a saucepan, and cover with water. Simmer for 45–60 minutes, then crush the fruit with a potato masher. (With one batch that I made, I also added some apple cores and peel, since I was preparing apples for a pie. This debris provides even more pectin.) Suspend a scalded jelly bag over a large bowl, and spoon in the crushed fruit and juice. Allow to drip for several hours. Do not squeeze the bag to encourage more juice to flow, as the pulp will make the jelly cloudy. Measure the liquid into a large pan, and for each pint of juice, stir in
© 1995 Frances Bissell. All rights reserved.