Raspberry and Redcurrant Jelly

 

 

 

1 ¾ lbs Raspberries

1 ¾ lbs Redcurrants

3 lbs Sugar

¼ pint Water

½ bottle Certo

 

 

 

 

1.         Use only fully ripe fruit.

 

 

2.         To prepare juice, crush the fruit thoroughly.

 

 

3.         Add the water and bring just to the boil.

 

 

4.         Place the fruit in a jelly cloth and squeeze out the juice.

 

 

5.         Measure the sugar and 1 ¾ pints of juice into a large saucepan.

 

 

6.         Bring to a boil and add the Certo, stirring constantly.

 

 

7.         Bring to a full rolling boil and boil hard for 30 seconds.

 

 

8.         Remove from the heat, pot and cover in the usual way.