Advertisement
Redcurrant and Raspberry Jelly
- Makes
2.25 kg
- Difficulty
Medium
Published 1977
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 900 g 2
Method
Wash the redcurrants gently but leave the stalks on β 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
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the worldβs best cookbooks
Over 160,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe