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Redcurrant jelly recipe
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IngredientsGelee de groseilles Cooked Redcurrant jelly jam recipe 1.8 kg / 4lbs of redcurrants 75ml of water 1.8 kg of granulated sugar buttered paper 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.
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