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Redcurrant and Raspberry Jelly

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Preparation info
  • Makes

    2.25 kg

    • Difficulty

      Medium

Appears in

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

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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