LOCATION: Recipes >> Preserving >> Redcurrant Jelly
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Redcurrant Jelly
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Redcurrant Jelly
Yield: 2 kg
1.8 kg redcurrants
600 ml water
sugar
Simmer the fruit in the water until it is quite soft, crush it well
then leave to strain in a muslin cloth hung over a bowl. Measure
the juice, pour it back into the cleaned pan and add 450 g sugar
to each 600 ml juice (or 350 g for a "low sugar" jelly for quick
consumption). Stir while the sugar is dissolving, then boil quickly
until the jelly sets when tested. Skim quickly and pot in the
usual way.
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