Tasty Red Currant Jelly 

• 1 kg (2.2 lbs) red currants (stems removed)

• 500 ml (2 cups) water

• 750 g (3.5 cups) granulated sugar (for every 1 litre of juice)

The How to Bit 

1. Prepare the Currants: Rinse the red currants thoroughly and remove the stems.

2. Cook the Currants: Place the currants in a large pot with water. Bring to a boil, then reduce the heat and simmer for 10 minutes, stirring occasionally, until the currants soften and release their juices.

3. Strain the Juice: Pour the mixture into a muslin or cheesecloth-lined strainer set over a large bowl. Let it drain overnight to extract the juice—don’t press the pulp, or your jelly will be cloudy.

4. Measure the Juice: The next day, measure the juice you’ve collected. For every litre of juice, you'll need 750 grams of sugar.

5. Boil the Juice and Sugar: Return the strained juice to a clean pot. Add the sugar, stirring over low heat until it dissolves completely. Bring to a boil and cook for about 10-15 minutes, or until the mixture reaches setting point (105°C/220°F on a candy thermometer).

6. Test for Setting: To check if the jelly is ready, place a spoonful on a chilled plate and let it cool. Push it gently with your finger; if it wrinkles, it’s set.

7. Jar the Jelly: Once the jelly has reached the setting point, pour it into sterilized jars. Seal immediately and let cool completely.

Your homemade red currant jelly is now ready to enjoy!