You will need
900g (2lbs) redcurrants, washed well and leaves removed but stalks can remain
Measure the water depending on the ripeness of the fruit. If the currants are under rip then allow 300ml (1/2 pint) but if they are ripe simply add half this amount. If you have picked the fruit when it is ripe and soft then we suggest you carefully simmer without the addition of any water.
Put prepared fruit and water (if any) in a large stainless steel pan with a lid. Allow the water to come to the boil and then immediately remove the lid and reduce temperature. Simmer the fruit until it is quite tender and will squash easily between your thumb and forefinger.
Pour the juice and currants into a jelly bag or fine muslin which is placed over a bowl and allow the liquid to strain. Leave in a cool place overnight. Discard the currants on the compost as unfortunately it will not be suitable for a second boil.
Measure the redcurrant juice and allow 450g (1lb) granulated cane sugar to every 600ml (1 pint) of liquid.
Place the liquid in a clean, stainless steel pan or preserving pan over a low heat. Add the sugar and stir until completely dissolved.
Increase the heat and boil rapidly to reach setting point. Do not stir during this process. This can be checked using a sugar thermometer or probe which must indicate 104.5 C.
Pot into sterilised jars and store in a cool, dark larder.