Redcurrant Jelly

I use my mother's recipe to make jelly using redcurrants picked from our neighbour. It is easy to do, especially as when you cook it up you don't have to string the fruit as the extract goes through a jelly cloth later. Harder to work out was where to hang the newly purchased jelly bag from - eventually I used a contraption involved a wine bucket and two long metal skewers! The only disappointment as a first time maker was that the yield, compared to jam, it's very low: not quite four little jars from a large bowl of fruit.