Red Currant Jelly

10 cups red currants

1cup water

4cups sugar

1. Put fruit and water into a large pot. Cook, covered, over low heat until juice flows freely - 3-15 minutes.

2. Strain out seeds through a colander or strainer.

3. Pour into a damp jelly bag and allow to drip for 2 hours.

4. Boil 4 cups of juice for 5 minutes then add sugar.

5. Boil until mixture jells, from 10 to 30 minutes. Test for jell (below)

6. Skim off foam and pour into hot sterilized jars - seal and process for 10 minutes.

Test for jell

Remove pan from the heat and put a spoonful of jam or jelly on a cold saucer, allow to cool, then push a finger across the surface. If the surface wrinkles, the setting point has been reached, if not, boil for a few minutes longer.