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redcurrant jelly/ jam recipe -anyone got one?

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Yep, I have a great recipe for redcurrant jelly:


3 lbs redcurrants

1 pint water

Sugar 1 lb for every pint of juice (doesn't need to be jam sugar, any will do)


Simmer redcurrants and water together for about 30 minutes until the fruit is really soft and pulpy.Stir from time to time to stop it from sticking.You don't need to remove the currants from their stalks.


Spoon the pulp into a jelly bag or through a piece of muslin (I sometimes use my colander lined with a piece of muslin) and leave it to drip for at least 12 hours. Don't touch or squeeze it while dripping or the jelly will be cloudy.


Put the juice extract in a pan and add sugar Use 1 ib of sugar for each pint of juice. Heat gently until the sugar has dissolved then bring to the boil and boil rapidly for about 15 mins.


Test for a set by putting a spoonful on, say, a saucer and popping it in the fridge for a couple of minutes. if it wrinkles when you push you finger across the top of it, a set has been reached.


Remove the pan from the heat and remove any scum from the top with a slotted spoon. Pot and cover.


All of this sounds a bit of a pfaff but it is so easy. The recipe is a basic one and can be used for varying quantities of any sort of fruit.


Good luck!

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