Average Pink Jelly

I picked all the currants from our, sadly neglected, fruit bushes.

The picture shows three types of currant.

Red, white, and unripe red/white.

They all went into the pot, cooked for about ten minutes.  Then sugar added, then ten more minutes, as per Delia Smith's fine redcurrant jelly recipe.

Pour through a seive, delia suggests that if you don't mind it being cloudy you can squeeze the pulp through.

Too right! 

That's where the flavour is.

(If I wanted to, I could probably make double this amount of jelly by more carefully picking-over the fruit bushes.  However, I love to watch the wildlife that we have in the garden and the birds do enjoy the soft fruit.)