Red Currant Jelly

1. 1

   Pick any stalks and leaves from the berries, wash them and put into a pan and barely cover with water.

2. 2

   Add lemon and cloves.

3. 3

   Simmer the fruit to a pulp.

4. 4

   Put the pulp into a muslin cloth, over a large bowl and let the liquid to drip into the pan.

5. 5

   Measure the juice produced and add 2 1/4 cups of sugar for every 2 1/2 cups of red currant juice.

6. 6

   Boil until the setting point is reached, then pour into small pots and seal.

* Per serving · 4 servings · Values may vary.

No additional tips available.