Jellied Currant Preserve
Place the redcurrants in a large stainless steel saucepan and cook over a moderate heat for 8-10 minutes, stirring and breaking the fruit with a spoon as it softens.
Once the juice has been released from them, increase the heat and simmer for 5 minutes, then add the sugar, stirring well. Increase the heat again and boil the mixture for 6 minutes.
Line a sieve with a double layer of muslin and strain the mixture though it into a bowl underneath.
As the mixture is draining, preheat the oven to 170°C (150°C fan) | 325°F | gas 3.
Place a 1 lb jam jar in the oven with its lid to sterilise for 10 minutes. Remove after 10 minutes and fill with the hot jelly liquid.
Seal immediately and cover the top with a waxed disc. Let it cool to room temperature before chilling or serving.