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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 – 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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