500g of raspberries

680g of redcurrants

1350g sugar
1/2 Bottle of Certo

raspberry and redcurrant

raspberry and redcurrant

  • Use only fully ripe fruit. Crush the currants and add 140ml of water
  • Bring to the boil, cover and simmer for 10 minutes
  • Remove the seeds by sieving and then crush the berries
  • Measure the sugar into a large preserving pan
  • Add 1 kg of prepared fruit making up the weight with water
  • Heat slowly until the the sugar has dissolved, then bring to a full rolling boil, stirring continually for 3 minutes.
  • Remove from the heat and stir in the Certo, mixing well.
  • Allow to cool for 2 to 3 minutes, and skim and pot up in the usual way.