Blackcurrant Jelly from The Complete Book of Home Preserving by Mary Norwak
Wash the blackcurrants and remove any stems and leaves. Simmer the blackcurrants in water for 1 hour until soft. Strain through a jelly bag and measure the juice. Allow 1lb/450g sugar to each pint/...
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Ingredients
- 3 pints/1.5 litres water
- 4lb/2 kg blackcurrants
- Sugar
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