Redcurrant Jelly

• 4 lb /1.80 kg redcurrants
• water
• granulated sugar

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