Help me, flist-wan kenobi.

[hope]

Does anyone have a red currant jelly recipe that doesn't require pectin?

We have half a kilo of red currants fresh off the bush, here. Halp?

ETA: found this one, but still welcome any other suggestions!

Comments

[minim_calibre]

Any recipe where you cook them before straining them, like the one you found and the Delia one, should be good. They're naturally heavy on pectin. (I actually use them with low-pectin fruits to provide my gel.)