Red Currant Jelly

 

2 pounds (900g) ripe red currants, stems on!

1/2 cup (120ml) water

2 1/2 cups (500g) sugar (depending on amount of fruit juice)

*can be easily doubled 

1. place washed currants in an enameled pot. Add water and cook stirring until red currants have released all their juice. About 20 minutes.

While cooking, gently crush fruit with a potato masher to help fruit release their juice

2. drain red currants and their juice by pouring mixture into a colander lined with cheesecloth or muslin cloth. Drain for as long as overnight making sure not to squeeze the currants or else the jelly will become cloudy

3. once strained, measure the juice. It should be around 2 1/2 cups. Pour into a cooking pot and add an equal amount of sugar

4. bring the red currant juice and sugar to a boil and stir until you reach the gel point (it should measure 110°F (43°C) and drip very slowly from the back of a spoon)

5. pour jelly into sterilized glasses