Strawberry and 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

  • About

Ingredients

  • 1lb/450g strawberries
  • 8 oz/225g redcurrants
  • 4 tablespoons water
  • Sugar

Method

Put the strawberries and redcurrants into a pan with the water and simmer gently until the fruit is soft. Strain through a jelly bag and measure the juice. Allow 1lb/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.

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