Redcurrant Jelly

Strip the redcurrants from the stalks using a fork. Don't worry if some stalks slip through the net.

Put the redcurrants in a heavy based saucepan with the water and bring to a slow simmer, mashing the fruit to extract the juice.

Once it has reached a steady boil, remove from the heat and cool a little.

Strain through a jelly bag or clean sheet of muslin, suspended over a deep bowl. You can do this overnight as you must resist the temptation to squeeze the jelly bag which will make the jelly cloudy.

Measure the juice back into the cleaned saucepan and for every 575ml of juice add 450g of sugar.

Stir over a low heat until the sugar has dissolved and then bring to a fast boil.

Boil for 10 to 15 mins until setting point is reached. (A drop of the jelly onto a saucer which has been kept in the freezer will wrinkle if you push your finger gently across the top)

Remove from the heat and pour into warmed, sterilised jars that have been heated in a low oven for 10 minutes.