Summer 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 redcurrants
  • 1lb/450g raspberries
  • 1lb/450g strawberries
  • 1lb/450g black cherries
  • 1 teaspoon tartaric acid
  • 1 pint/500 ml water
  • Sugar

Method

Use fruit which is firm and just ripe. Put into a pan with the tartaric acid and water and simmer 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 and stir in the sugar until dissolved. Boil hard to setting point. Pour into small hot jars and cover. This jelly is particularly good for tarts.

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