Redcurrant Jelly from The Complete Book of Home Preserving by Mary Norwak
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 ea...
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Cooking tools:
- Jelly bag
- Kitchen scale
- Mason jar
- Saucepan
- Stove
- Measuring cup
- Wooden spoon
Ingredients
- 3lb/1.5 kg redcurrants
- 1 pint/500 ml water
- Sugar
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