|Red Currants simmering|
3 lb. red currants 3/4 pint water Sugar
Time: about 50 minutes. Temperature: low to moderate
Method: Put the fruit into a colander and spray with cold water to clean. Do not remove the stalks. Put into a preserving pan with the water. Bring very slowly to the boil. Cook the fruit very gently until all the berries are pulpy - about thirty to thirty-five minutes.
Strain through a jelly bag and leave to drip for several hours.
Measure the juice which is collected, then pour it into a pan and bring to the boil. To each pint add three-quarters to one pound of sugar, stirring until dissolved. Continue to boil briskly for ten minutes. Test for setting. Pot and cover.