Raspberry and Redcurrant Jelly

Preparation info

    • Difficulty

      Easy

Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About

Ingredients

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

    Method

    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.