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Last weekend my red and white currants ripened. I was a bit worried about the blackbird discovering the red ones - they look so jewel-like, and that poor little plant has really struggled since I planted it there and this year had a semi-respectable amount of fruit on it! So I had to get there first. 


That there is 500g of fruit. I know the white currant has far out-performed the red, but it's a much happier-looking plant! Still, what to do with 500g of currants? Make a mixed-currant jelly, of course!

I got the River Cottage Handbook No.2 - Preserves for Christmas last year (I think - might have been birthday - sorry!) so I went with the recipe for red currant jelly. I was tempted to make the currant shrub instead, but maybe next year.

Juice straining 

I strained my currants after boiling them using this nifty little straining setup I found on my lunch hour, and then it was just (ha!) a case of boiling the juice with sugar until the setting point was reached. I didn't get a huge amount, I'll admit. Just the one jar. And did it set?


We'll find out when we open it!

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