A great vintage for jelly

I defrosted what I thought was beetroot soup, to find it was the juice from redcurrants picked last year. I'd been planning to make jelly as some point. Having found the other tubs of juice, I set about making the jelly. Such a satisfactory think to make, I just love how jewel-like it is. So whether this is 2011 or 2012 vintage, I think it will be just fine.

(Oh and I did then sort out the rest of the freezer, but I must get better at labelling).