Sunday, 13 June 2010

Spiced Redcurrant Jelly

4lb Redcurrants
2 pints of water
1 teaspoon of Allspice berries
1/2 teaspoon of cloves
2 large mace blades
1 cinnamon stick
Approx 1 1/4 lb sugar

Cooking time about an hour


  1. Rinse the redcurrants and place in a large pan. Pour over the water and the allspice, cloves mace and cinnamon. Bring to the boil and simmer very gently for about 40 minutes or until very softcrushing the reducrrants occasionally.
  2. Strain through a jelly bag and leave to drip for at least two hours or overnight. Measure the juice and pour into a large pan and bring to the boil.
  3. Add 1lb of sugar for every 1 pint of juice. Heat gently stirring until the sugar is dissolved. Bring to the boil then boil rapidly until setting point is reached. Remove the scum immediately and pour into prepared jars. Cover and label.

Makes about 2lb

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