Strawberry and Redcurrant Jelly from The Complete Book of Home Preserving by Mary Norwak
Put the strawberries and redcurrants into a pan with the water and simmer gently until the fruit is soft. Strain through a jelly bag and measure the juice. Allow 1lb/450g sugar to each pint/500ml j...
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Cooking tools:
- Jelly bag
- Mason jar
- Saucepan
- Stove
- Mixing bowl
- Measuring cup
- Wooden spoon
Ingredients
- 8 oz/225g redcurrants
- 4 tablespoons water
- Sugar
- 1lb/450g strawberries
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