Gelée de Groseilles à froid

Ingredients

• Redcurrant juice, passed through a cloth as in Method A
• kilo icing sugar per litre of juice

Instructions

1. Prepare the juice as in Method A, passing the currant juice through a cloth.
2. Add a kilo of icing sugar per litre of juice.
3. Keep it cool 2 or 3 hours, stirring frequently with a silver spoon so the sugar dissolves.
4. Fill the pots and keep them uncovered for 2 or 3 days.
5. Cover them as usual and expose them to full sun for 2 days, 2 or 3 hours a day.