->Current Port Jelly <-

1.4 kg redcurrants or blackcurrants

600 ml water

sugar

3 tablespoons port

There is no need to remove the currants from their stalks. Put the currants in a preserving pan with the water and simmer gently for 30 minutes, until the fruit is really soft and pulpy. Stir

from time to time to prevent sticking.

Spoon the fruit pulp into a jelly bag or cloth attached to the legs of an upturned stool, and leave to strain into a large bowl for at least 12 hours. Do not squeeze.

450g sugar for each 600 ml extract.

Heat gently, stirring, until the sugar has dissolved, then boil rapidly for about 15 minutes. Test for a set and, when the setting

point is reached, remove the pan from the heat. Stir in the port,

skim the surface with a slotted spoon and pot and cover the jelly.