Sugar (see instructions)
Place the redcurrants and water in a large saucepan, bring to the boil, then
simmer gently until the fruit is soft, stirring from time to time to prevent
the redcurrant mixture into a jelly bag or cloth attached to the legs of an
upturned stool, and leave to strain into a large bowl for at least 12 hours. Do
4. Prepare the jars (see
5. Discard the pulp
remaining in the jelly bag. Measure the liquid in the bowl and return it to a
saucepan together with 450g/1 lb of sugar
for each 600ml/20 fl.oz. of liquid.
6. Heat gently,
stirring, until the sugar has dissolved, then raise the heat boil rapidly for
about 10 minutes.
7. Remove from the heat
and test for a set (see notes below) .
8. Skim the surface with
a slotted spoon, allow to cool slightly then ladle into warm jars, cover, seal
and label (see notes below).
Serve with Lamb
Notes: see also General
Jars - Use jars which are
free from cracks, chips or flaws – the best sizes to use are 450g/1lb although
1kg/2lb jars can be successfully used for pickling fruit. Prepare the jars by washing well in warm soapy water and
rinsing thoroughly. Dry the jars in a cool oven (140C, 275F, Gas Mark 1).
Fill whilst still warm to prevent the jars from cracking when the hot
filling is added.
for a set – Remove the pan of
jam from the heat. Drop a teaspoonful of jam onto a cold saucer. Allow it to
cool then gently push your finger through the jam. If it wrinkles a satisfactory set has been achieved. If it
doesn’t, return the saucepan to the heat and continue to boil for a few more
minutes then test again. Repeat as necessary.
the jars – Fill
to the top then wipe the rims of the jar with a damp cloth. Immediately
cover with a waxed disc whilst still hot (wax side down). Allow to cool then
cover with cellophane, securing
with a rubber band. For long term storage secure the cellophane with a screw top
Storage – Store in a cool dark place