Red Currant Jelly

I bought some redcurrants the other day. They've been sitting there in the kitchen for about three days now, and I had no idea what to do with them. They looked good enough to eat but when it came to the eating, my eye's nearly popped out of their sockets - soooo bitter!





So, today, I made a small quantity of Red Currant Jelly, ready for Sunday Lunch. Here's my method/recipe:

Ingredients

2lb (900g Sugar)
and the same weight in red currants

Method

Put your currants in a pan, bring slowly to the boil and stir, pressing the redcurrants to break down the fruit and release the juice. As soon as the fruit is cooked (about 10 minutes), add the sugar, stir until absolutely dissolved, then bring the mixture up to a rapid boil, and boil for 8 minutes. When the 8 minutes are up, tip the whole lot into a sieve and let it drip through into a bowl. If you don't mind not having a completely clear jelly, you can press to extract as much as possible. Then pour the jelly into the jars, which have been washed, dried and heated in a moderate oven for 5 minutes, cover with waxed discs and seal while still hot. Leave to stand.