REDCURRANT JELLY

Some kindly donated redcurrants went into make 4 jars of lovely redcurrant jelly which is now stashed away until Christmas!
I used a recipe from a book I found in the local library called The allotment cookbook, throughout the year.
This book has loads of good recipes in which I have found useful for all our garden produce!

900g redcurrants (including stalks)
900g approx granulated sugar

Add the redcurrants, stalks and 600ml water  into a large pan and bring to boil over a medium hear. Reduce the heat and cook for about 10 mins until the currants are soft. Mash to a pulp.
Tip the pulp into a jelly bag and leave to strain over a bowl for several hours.
Measure the strained juice. You will need 450g sugar per 600ml of juice.
Pour the juice into a large pan and add the sugar, stirring to dissolve. Bring this to boil and cook on a rolling boil for 10-20mins or until setting point is reached. (Remove the pan from the heat to test).
Pot into warm sterlised jars.
The jelly keeps for up to 9 months.