About this recipe:A classic red currant jelly made from fresh redcurrants. This came from my one of my mother's handwritten recipes. I do not know its origin, but know it probably dates back to the early 1940s.
2kg fresh red currants
1.5kg caster sugar
125ml liquid pectin
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Method Prep:30min › Cook:30min › Ready in:1hr
Place the redcurrants into a large pot, and crush with a potato masher or berry crusher if you have one. Pour in water, and bring to the boil. Simmer for 10 minutes. Strain the fruit through muslin, and measure out 1.25L of the juice.
Pour the juice into a large saucepan, and stir in the sugar. Bring to a rapid boil over high heat, and stir in the liquid pectin immediately. Return to a full rolling boil, and allow to boil for 30 seconds.
Remove from heat and skim off foam from the top. Ladle or pour into sterile 8 oz 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.