Ingredients
1 kg whitecurrants
1 kg granulated sugar
small knob butter
Method
1. wash the fruit and strip the berries from the stem.
2. Place in a saucepan with 500ml water. Heat gently and cook until the berries are very tender about 10 to 15 minutes.
3. Strain through a nylon sieve pressing out as much fruit pulp as you can.
4. Place the fruit pulp in preserving large saucepan and add the sugar. Heat gently, stirring frequently until all the sugar has dissolved.
5. Once all the sugar has been dissolved bring the mixture to a rolling boil and boil rapidly until setting point is reached. 6. Add the butter to the saucepan and stir to disperse any froth.
7. Pour into sterilised jars, cover and seal immediately.
