Redcurrant jelly recipe

Put the fruit into a preserving pan with the water and place over a medium heat.

Bring to the boil stirring occasionally.

Remove from the heat and allow to cool then crush the fruit lightly with a wooden spoon.

Empty into a jelly bag and hang it up, leave it to drain over a large bowl.

Measure the juice and allow 1 kg of sugar for 1 litre of juice.

Lightly butter the inside of the preserving pan and empty in the juice and sugar.

Bring to boiling point and boil for 5 mins, test by dropping a few drops onto a cold plate.

The surface should wrinkle when pushed with a finger.

Leave to cool and remove the scum with a slotted spoon.

Pour into small pots filling them to the brim.

Seal and leave for 48 hours before use store in a cool place.

You now have redcurrant jelly recipe.

Redcurrant Jelly

try our French shop

Try a recipe on Ebay

ADD TO YOUR SOCIAL BOOKMARKS: Blink Del.icio.us Digg
Furl Google Simpy Spurl Technorati Y! MyWeb