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1
You dont have to top and tail the currants, or even take them off their stems.
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2
Simply wash them, put into a preserving pan with 1 3/4 cups of water, then simmer until they are very soft and have released all their juice.
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3
This will take about 45 minutes.
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4
Strain through a jelly strainer bag or cheesecloth (see p. 33) for several hours or overnight.
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5
Do not poke, squeeze, or force the pulp through the bag or youll get cloudy jelly.
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6
Measure the juice, put it into the cleaned preserving pan, and bring to a boil.
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7
For every cup of juice add 1 cup of sugar, adding it only when the juice is boiling.
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8
Stir until the sugar has dissolved, ensuring the sides of the pan are free of undissolved sugar crystals.
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9
Then boil rapidly for about 8 minutes, or until the setting point is reached (see p. 41).
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10
Remove from the heat and stir to disperse any scum, then pour into warm, sterilized jars and seal (see pp.
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11
2122).
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12
Tap the jars to disperse any air bubbles caught in the jelly.
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13
Use within 1 year.
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14
Add a couple of tablespoonfuls of chopped fresh mint to the jelly for the last 2 to 3 minutes of boiling.
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15
Red currant jelly is the core ingredient of Cumberland sauce, a traditional partner to baked ham and game.
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16
Just add 1/4 cup of port, the grated zest of 1 orange and 1 unwaxed lemon, 1 teaspoon cayenne pepper, a pinch or two of English mustard powder (see p. 202), and perhaps a pinch of ground ginger to 10 tablespoons of red currant jelly.
