Redcurrant jelly

Made redcurrant jelly:

Stewed 1.8kg berries in 1.8lt water, strained for several hours (don’t squeeze or the jelly goes cloudy – not that we mind that, would rather use all the juice!!)  then added 1lb sugar for each pint of juice.

Potted up in sterilised jars.  If it is good enough I might dare to enter it for the allotment show in September!!!