Helen RandellRed Currant Jelly
December 14th 2008 18:37
Red Currant Jelly
500g red currants
2 1/4 cups sugar
Place currants and sugar into a non-reactive saucepan. Mash the berries against the side of the saucepan.
Bring the mixture to the boil and stir once so that the sugar dissolves. Boil hard for eight minutes.
Remove from heat and strain through a sieve and muslin.
Pour into a sterilised jar.
Serve with meats.
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Comment by GlenB
Raw Fish
I'd be interested in seeing a photo of the redcurrant bush/tree.
Comment by Helen Randell
Rough Cooking
You can see a photo of my red currant bush here
Really Long Link (last [hoto on page)
Unfortunately, mine aren't anywhere near as good as the brother-in-laws. I'll try and arrange a photo in the near future.
It is a very easy recipe - I suspect that there is enough pectin in the berries themselves to do the job.