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Redcurrant Jelly
- Difficulty
Easy
By Tony Bilson
Published 1994
Clarity and colour have always been the hallmark of a good jelly. It should be firm, yet soft enough to be easily divided into spoonfuls when needed.
Ingredients
Method 1
1 kg 2 lbs - white granulated sugar
Method
Method 1
To prepare the fruit
The fruit for making jelly should be fresh, firm and barely ripe, and with natural pectin and acid present in sufficient quantities to make a satisfactory ‘gel’. Redcurrants, plums and apples are fruit high in pectin and therefore ideal for the purpose. Pips and the pith of fruit contain pectin and are so
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