Use two-thirds redcurrants, one-third white- currants, plus
Place this juice in a pan with
Use the same proportions of fruit as for Method 1. Clean and wash them in cold water then place in a pan with
Allow to cook very gently for 10–12 minutes then pour on to a sieve and allow to drain.
Replace the juice in the pan, add
Use the same proportions of fruit as for Method 1. Remove the stalks from the currants and clean the raspberries; weigh out
Place the sugar in a pan with a little water and cook until it reaches the soft ball stage, skimming it carefully when it first comes to the boil.
Add the currants and raspberries, remove the pan from the stove and allow to stand for 7–8 minutes until the juices run out of the fruit. Cook rapidly, skimming carefully until it reaches the required degree of setting.
Turn on to a sieve to drain off the jelly and fill into pots.
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