Orange and Redcurrant Jelly
Orange and Redcurrant Jelly
Metric/Imperial
1 kg/21b redcurrants, topped and tailed
5 tablespoons water
5 tablespoons unsweetened orange juice
675 g/1′Alb sugar
lA bottle pectin
pjace the redcurrants in a bowl and crush with a wooden spoon. Add the water and orange juice, blending well. Cook on FULL (100%) for 10 minutes, stirring once.
Strain the mixture through a jelly bag into a bowl. If necessary, make up to 600 ml/1 pint with water.
Add the sugar, blending well. Cook on FULL (100%) for 8 minutes, stirring twice. Cook the mixture on FULL (100%) until boiling, about 2 minutes, then cook for a further 1 minute.
Stir in the liquid pectin, blending well. Cook on FULL (100%) for 4 minutes, stirring once.
Cool slightly, then ladie into warm sterilized jars. Allow to cool, then cover with waxed paper, seal and label. Store until required. MAKES 1.5 kg/3 lb