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Easy
By Mary Norwak
Published 1978
Use slightly under-ripe berries for this jelly. Wash them well and discard any unripe fruit and stems. Put into a pan with the lemon juice and water and simmer for 1 hour until the fruit is soft. Strain through a jelly bag and measure the juice. Allow 1 lb/450g sugar to each pint/500ml juice. Heat the juice gently, stirring in the sugar until dissolved. Boil hard to setting point. Pour into sma