Raspberry and Redcurrant Jelly from The Complete Book of Home Preserving by Mary Norwak
Strip the redcurrants from their stems. Put the fruit into the water and simmer gently until the fruit is very soft. Strain through a jelly bag and measure the juice. Allow 1 lb/450g sugar to each ...
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Cooking tools:
- Jelly bag
- Saucepan
- Stove
- Mixing bowl
- Measuring cup
- Wooden spoon
- Kitchen scale
- Mason jar
Ingredients
- 2lb/1 kg raspberries
- 2lb/1 kg redcurrants
- Sugar
- 1 pint/500 ml water
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