Raspberry and Redcurrant Jelly

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 2lb raspberries
  • 2lb redcurrants
  • 1 pint Water


    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 lib sugar to each pint of juice. Heat the juice gently, stirring in the sugar until dissolved. Boil quickly to setting point, and pour into small jars. Cover and seal. This makes an excellent glaze for cakes and flans.