Spiced Redcurrant Jelly.

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Preparation info

    • Difficulty

      Easy

Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

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Method

Make in the same way as redcurrant jelly, but add ¼ pint/150ml white vinegar to the liquid. Tie ½ cinnamon stick and 3 cloves into a piece of muslin to cook with the fruit, and remove when the fruit is put into the jelly bag. Serve with lamb or game.

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