Name: Redcurrant and Raspberry Jelly
Yield: Makes 2.25 kg (5lb)
Ingredients: granulated or preserving sugar (see method); 900 g/2 lb raspberries; 900 g/2 lb redcurrants; a generous litre/2 pints water (see method)

Preparation info

Makes
2.25 kg

Difficulty
Medium

Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

About

Redcurrants and raspberries combine to make a clear bright red jelly preserve that has a lovely flavour and is marvellous as a spread for tea-time.

Ingredients

900 g/2 lb redcurrants
900 g/2

Preserve
Gluten-free
Vegan

Method

Wash the redcurrants gently but leave the stalks on – there is no need to string them. Place in a preserving pan with the raspberries. Add the water; there should be sufficient just to come level with the top of the fruit in the pan. Bring up to the boil and simmer gently for 1 hour to extract all the juice. Ladle the fruit and liquid into a scalded jelly bag and leave to drip for several hours

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Ingredients

Method

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