RASPBERRY AND REDCURRANT JELLY


Ingredients

800g Raspberries

800g of Redcurrants
1360g Sugar
1⁄2 Bottle Certo
150ml of water

raspberry and redcurrant

raspberry and redcurrant


Method
    • Use only fully ripe fruit
    • Crush the fruit thoroughly add water and bring just to the boil
    • Place the fruit in a jelly cloth and squeeze out the juice
    • Measure the sugar and add 1 litre of juice
    • Bring to the boil and add the Certo, stirring continually
    • Bring back to a full rolling boil and boil hard for 30 seconds to 1 minute
    • Remove from the heat, pot and cover in the normal way