Ingredients:

• red currants - 2 pints (washed & stemmed)
• red grapefruit - 1 (finely chopped)
• lemon - 1 (finely chopped)
• water - 1/2 pint
• preserving sugar - 1.5 lbs ((per pint of liquid - see instructions))

Instructions:

1. Place the prepared red currants into your pressure cooker (or a large heavy bottomed pan) along with the chopped up grapefruit and lemon.
2. Place the pips of the grapefruit and lemon into a muslin bag and add to the fruit. Pour over the water.
3. Bring the pressure cooker slowly to pressure. Once pressure has been reached, turn off the heat and slowly let the pressure reduce. If you don't have a pressure cooker, cover and simmer gently until the fruit rind has softened.
4. Remove the pips and measure the quantity of boiled liquid.
5. Add more water to round the quantity up to whole or half pint if necessary. (If the liquid is very viscous add more water.) Return the liquid to the pan.
6. For every one pint of liquid, add 1.5 pounds of preserving sugar. Warm a cooking thermometer before fixing to the side of the pan.
7. Slowly dissolve sugar, stirring frequently. Bring to boil.
8. Boil steadily till setting point is reached (marked on thermometer) and/or test. To test for setting point put a teaspoonful on to a plate, leave for 2 minutes - if surface wrinkles it is ready. Heat should be turned off while waiting the 2 minutes.
9. Pot, cover and eat!