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 small hot jars and cover. If liked, a pinch each of ground mace, nutmeg and cinnamon may be added to the jelly, and this spiced jelly is delicious served with cold meat.
© 1978 Mary Norwak estate. All rights reserved.