Step 1: Prepare the Red Currants

• Rinse the red currants thoroughly under cold water.
• Remove any leaves or stems, but you don’t need to remove the seeds.

Step 2: Cook the Red Currants

• Place the red currants and 100ml of water in a large saucepan.
• Simmer over medium heat for 10-15 minutes, stirring occasionally, until the berries burst and release their juice.

Step 3: Strain the Juice

• Pour the cooked red currants into a fine sieve or muslin cloth set over a large bowl.
• Let it strain naturally for at least 1-2 hours without pressing the pulp, as pressing can make the jelly cloudy.

Step 4: Measure the Juice and Add Sugar

• Measure the strained juice and return it to a clean saucepan.
• Add 750g of sugar for every 1 liter of juice collected.
• Stir in the lemon juice to enhance the flavor and help with setting.

Step 5: Boil the Jelly

• Heat the mixture gently, stirring until the sugar dissolves completely.
• Bring to a rolling boil and let it cook for 10-15 minutes, skimming off any foam that forms on the surface.

Step 6: Test for Setting Point

• To check if the jelly is ready, place a small spoonful on a cold plate and let it sit for a minute.
• Run your finger through it—if it wrinkles and holds shape, it’s ready. If not, continue boiling for a few more minutes.

Step 7: Pour into Sterilized Jars

• Remove the saucepan from heat and let the jelly sit for 5 minutes to prevent air bubbles.
• Carefully ladle the jelly into sterilized glass jars, leaving a small space at the top.
• Seal the jars tightly while still hot.

Step 8: Store and Enjoy

• Allow the jelly to cool completely before storing.
• Keep in a cool, dark place for up to 12 months. Once opened, store it in the refrigerator.