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Method Prep:10min › Cook:20min › Ready in:30min
Place a large fine sieve lined with muslin over a large heat-proof bowl or pan. (Or use a jam strainer kit if you have one!)
Place the redcurrants into a preserving pan, and crush with a potato masher. Bring to the boil over medium high heat. Once at the boil, simmer for 10 minutes.
Stir in the sugar. Turn heat to high. Bring to a rapid boil and boil for a further 7 minutes.
Remove from heat and skim off foam from the top. Ladle the hot mixture into the lined sieve, and let it pass through. Once you've strained the mixture, take the liquid and re-heat it in the same preserving pan; boil for 1 minute, then remove from heat.
Pour hot mixture into four sterilised 250ml jam jars, filling to within 1cm of the top. Wipe the rims with a clean damp cloth. Cover with new sterile lids and rings. Process covered in a bath of simmering water for 10 minutes.
Is it set?
Redcurrants have loads of pectin, so you needn't worry about testing to see if the jelly is set!
Ok this is not a bad recipe but it has way too much sugar I used 2/3rds of the advised and it was plenty sweet. I also recommend adding a small amount of water to the berries (I did 1350g of berries and added 100ml) just to get them going. Next time I will also strain the berries and then add the sugar and boil. They are so full of pectin that they started to set in the muslin before half the liquid got through and I really struggled to strain it.
The result though is delicious! - 05 Aug 2013