White Currant Jelly

Ingredients

• 2 cups sugar
• 1 cup juice

Directions

1. Put the fruit into a preserving pan with ½ cup of water.

2. Bruise the currants with your hands to extract the stalks.

3. Stir the fruit on the fire until it begins to simmer.

4. Pour the mixture into a hair sieve over a large bowl or use a fruit presser to squeeze out the juice.

5. Boil the sugar until it reaches the soft ball stage.

6. Add the juice to the sugar and stir occasionally with a skimmer while boiling.

7. Remove the scum as it rises.

8. Boil for about 15 minutes until the jelly reaches the right consistency.

9. To test, hold the skimmer sideways; the last drops should hang in drapes from the edge.

10. Pour the jelly into pots and let it set.

11. Cover with parchment paper and store in a cool, dry place for a couple of days.