How to make redcurrant jelly

I picked the redcurrants on Dad's allotment this morning and made redcurrant jelly this evening. Watch out for the video on this. It will be a few days yet before it's edited but I filmed the making of the jelly and as part of the forthcoming Self-Sufficient in Suburbia early summer edition.



To make the jelly, put the fruit in the jam pan and add some water. Bring to the boil and simmer for about an hour.

Strain the pulp and measure the liquid before putting into into the jam pan again. Apply heat and when it boils, add in 1kg of sugar for each litre of liquid. Reheat to boiling point and test for the setting point. The add to hot, sterilised jars.