Redcurrant Jelly

Wash and trim the redcurrants then place in a heavy-bottomed saucepan along with the water.

Bring to a boil and cook for approximately 30 minutes, mashing the fruit against the side of the pan with a wooden spoon.

Pour into a jelly bag or a sieve lined with several layers of muslin and allow to drain into a bowl for a few hours or overnight (do not be tempted to squeeze the bag as this will only make the jelly cloudy.

Once drained, discard the fruit (or use for baking?) then measure the volume of the liquid and add 1lb sugar per pint of liquid.

Place the juice and the sugar in a saucepan, heat through then add the sugar, stirring until completely dissolved. Bring to a boil and cook rapidly for about 5 minutes.

Test for setting by placing a plate in the fridge. Spoon a little of the jelly onto the plate, allow to cool then move it with your fingernail. If a crinkly skin forms then the jelly is ready. If not continue boiling for a few minutes more and test again.

Skim the surface with a metal spoon to remove any foam, then ladle into sterilized jars that have been warmed in an oven set to 100°C for 15 minutes. Secure the lid, allow to cool and store.