Redcurrant jelly

  • 1 kg red currants
  • 1 package 1+3 jam sugar
  • 200–300 ml water
Cook the redcurrants in a little water. You can put the berries in along with the stalks. Cook for about 15 minutes until the currants are soft and the juice has come out. Strain the juice through a fine sieve into a pan, pressing the skins with a spoon to get as much liquid out as possible. Bring the juice back to a boil. Add the sugar (1 package of 1+3 jam sugar for 1 l of juice). Simmer over low heat for 15–20 minutes until the mixture thickens. Allow to cool. Sterilise the jars in the oven at 100 °C and place the lids into boiling water for 5 minutes. Pour the hot jelly into the jars and seal immediately. The jelly will thicken as it cools.