Raspberry and Redcurrant Jelly

Preparation info
    • Difficulty


Appears in
The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About


  • 2lb/1 kg redcurrants
  • 2lb/1


Strip the redcurrants from their stems. Put the fruit into the water and simmer gently until the fruit is very 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. The redcurrants ensure that the jelly will have a good s