Recipe
what you'll need
- 1kg of currants
- 1kg of sugar
what to do
- 1. Pick through the currants, removing stalks and bad currants.
- 2. Lightly bruise the currants, but don't mash them.
- 3. Put the currants and sugar into a preserving pan, bring to the boil and stir well.
- 4. Once all the sugar has dissolved, continue boiling for about 8 minutes until the jelly is clear and thickened.
- 5. Empty the contents of the pan into a Jelly Strainer and allow to drip through into a bowl.
- 6. Pour into clean jars, pre-warmed to prevent them cracking. Cover Preserving Spoon with waxed discs if needed and seal while hot.
