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Redcurrant Jelly
Ingredients
It is not possible to give a specific quantity of redcurrants as the recipe is governed by the amount of juice made, which is variable.
Method
Wash the fruit and, without removing from the stems, put in a 7 lb jam jar or stone crock. Cover and stand in deep pan of hot water. Simmer on top of the stove or in the oven at 350ºF or Mark 4, mashing the fruit a little from time to time, until all the juice is extracted (about 1 hour).
Then turn fruit into a jelly-bag, or double linen strainer, and allow to drain undisturbed overnight over a basin.
Watch point: To keep the jelly clear and sparkling, do not try to speed up the draining process by forcing juice through; this will only make the jelly cloudy.
Now measure the juice. Allowing 1 lb lump or preserving sugar to each pint of juice, mix juice and sugar together, dissolving over slow heat. When dissolved, bring to the boil, boil hard for 3-5 minutes and skim with a wooden spoon. Test a little on a saucer, allow jelly to cool, tilt saucer and, if jelly is set, it will wrinkle. Put into jam jars, place small circles of greaseproof paper over jelly, label and cover with jam pot covers. Store in a dry larder until required.
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