Fruit from mountain regions of France is highly esteemed, just as we value Scottish raspberries because their flavour is more intense. Perhaps because of its usefulness in pâtisserie there seems to be more jelly in France than here. This kind is especially good.
Don’t bother to sprig the red or white currants. Wash briefly in cold water and place in a preserving pan with the raspberries and
Tip the fruit into a jelly bag or a double layer of fine net and hang up over a bowl to catch the juice. Leave overnight until all the juice has dripped through.
Measure the liquid into a preserving pan and for each litre (each pint) add
© 1987 Geraldene Holt. All rights reserved.