Red Currant Jelly

1.8kg (4lb) Redcurrants
600ml (1 pint) Water
Sugar

Wash the redcurrants and place them and the water into a heavy bottomed saucepan
Bring to the boil and simmer for 30 minutes, stirring and mashing the fruit with a wooden spoon.
Strain through a jelly bag or muslin cloth, allow about 2 hours for this, do not squeeze as this will cause the jelly to become cloudy.
Measure the volume of the liquid, add 450g (1lb) of sugar for each pint (600ml) of liquid.
Place the juice back into a heavy bottomed saucepan, add the sugar, stirring until fully dissolved.
Bring to the boil and cook rapidly for 10 - 15 minutes until the setting point is reached.
Skim the surface if necessary and pot.