Red Currant Jelly
|Red currant||3 Pound, stringed (1.4 kg)|
|Water||1⁄2 Pint (300 ml)|
|Sugar||1 Cup (16 tbs), warmed (to taste)|
Wash the fruit and put it in the pressure cooker with the water.
Put on the lid and bring to medium (10 lb) pressure.
Cook for 5 minutes.
Reduce pressure slowly.
Strain the fruit through a jelly cloth or 2-3 thicknesses of muslin.
Measure the extract, return it to the cooker and reheat, uncovered.
Remove the cooker from the heat.
Weigh out the sugar, allowing 450 g (1 lb) to each 500 ml (just under 1 pint) of fruit extract, and warm it.
Add the sugar to the cooker and stir until it is dissolved.
Return the cooker to the heat and boil the jelly rapidly, stirring all the time, until setting point is reached.
Remove the cooker from heat, allow the contents to settle, then pot and cover.