Red Currant Jelly

Directions

1. 1
   Pick any stalks and leaves from the berries, wash them and put into a pan and barely cover with water.
2. 2
   Add lemon and cloves.
3. 3
   Simmer the fruit to a pulp.
4. 4
   Put the pulp into a muslin cloth, over a large bowl and let the liquid to drip into the pan.
5. 5
   Measure the juice produced and add 2 1/4 cups of sugar for every 2 1/2 cups of red currant juice.
6. 6
   Boil until the setting point is reached, then pour into small pots and seal.