Redcurrant Jelly for Xmas

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 With all the Redcurrants now picked from our single small bush today was time to turn then into a great condiment for our Xmas Dinner. We have this instead of the traditional Cranberry Sauce and it's really easy to make.

  1. Weigh out the Redcurrants in a large pan, and add 1/2 the weight again of water.
  2. Bring slowly to a simmer and crush the fruit with a potato masher.
  3. Simmer and crush for 20 mins.
  4. Strain through a muslin cloth over night.
  5. Weigh the collected fruit juice in a pan and add the same weight in sugar.
  6. Bring slowly to a rolling boil as you dissolve the sugar.
  7. Add 1 tablespoon of lemon juice.
  8. Once at a rolling boil, boil for 10 mins then test for a set jelly.
  9. Transfer to clean sterile jars and leave to cool.

848g of Redcurrants from the allotment made two 12oz Jars (350ml per Jar)

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