How do i make a redcurrant sauce or jelly?
1.8kg (4lb) Redcurrants 600ml (1 pint) Water Sugar Wash the redcurrants and place them and the water into a heavy bottomed saucepan Bring to the boil and simmer for 30 minutes, stirring and mashing the fruit with a wooden spoon. Strain through a jelly bag or muslin cloth, allow about 2 hours for this, do not squeeze as this will cause the jelly to become cloudy. Measure the volume of the liquid, add 450g (1lb) of sugar for each pint (600ml) of liquid. Place the juice back into a heavy bottomed saucepan, add the sugar, stirring until fully dissolved. Bring to the boil and cook rapidly for 10 – 15 minutes until the setting point is reached. Skim the surface if necessary and pot. ————————————–… or ingredients 2 kg large, juicy redcurrants or redcurrants and white currants mixed sugar (see method) method 1. Remove the leaves and the larger stems, and wash the fruit if necessary. 2. Put the fruit in a preserving pan, without any water, and heat very gently for about
