Raspberry And Redcurrant Jelly.

Raspberry And Redcurrant Jelly.


      800g Raspberries

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


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  • 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

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