Rinse & drain the de-stalked redcurrants in a colander

Put the redcurrants and sugar into a heavy-bottomed saucepan or jam pan

Put the pan over a medium heat and stir until the sugar dissolves completely

Using a wooden spoon or a potato masher, squash the fruit

Turn the heat up high and boil for about 5 minutes

Pour the redcurrants into a jelly bag and strain for about an hour

Decant into a sterilised 1 litre bottle

Once opened, keep refrigerated and consume within a week or two