[flowerpower]

I'm following a River Cottage recipe for currant shrub using redcurrant juice. I've basically mixed the currant juice, orange zest and nutmeg and rum in a jar for a week or so. It says that it may go a bit jelly- like because of the pectin, but once you add the sugar, it liquefies.
Well, I heated it to a warm temp and added the sugar (as stated in the recipe), but the stuff is still jellified and won't go through my muslin. Once its heated again, the jelly melts.
It already tastes pretty good so I'm really reluctant to bin it (and its got a bottle of rum in it!), but can't work out how to go on from here.
Any ideas?
HELP!

[Aunt Sally]

Didn't you ask about the problem on River Cottage   

[mumofstig]

I'd warm it gently until it's hot enough to melt the jelly and then carry on..it should gel again after straining. I know you can do this with jam so there's no reason your recipe shouldn't do

[flowerpower]

River Cottage is very unresponsive to my plight so I thought I'd ask you guys as you are all so helpful and kind.

Currant shrub is supposed to be an alcoholic drink so the "jellyness" of it is a real problem...
I'm busy Googling "pectin" to see how I decrease the amount in this mixture.

Trouble is, I'm a Mom and not a scientist!

[Aunt Sally]

Pectinase is used to clear pectin from home made wine.

[flowerpower]

Thanks Aunt Sally!

(Perhaps I should have posted this in the Homebrew section).

I'm off to investigate Pectinase....