Redcurrant and Apple Jelly

Redcurrant and Apple Jelly
Recipe type: Jelly
Cuisine: British
Serves: About 4.5kg (10lb)
  • 910g (2lb) redcurrants
  • 1.4kg (3lb) cored cooking apples
  • 1l (1¾ pints) water
  • sugar
  1. Roughly chop the apples
  2. Place the apples and redcurrants in a preserving pan.
  3. Add the water to the pan
  4. Bring to the boil and leave to simmer for an hour.
  5. Measure the volume of juice in the pan.
  6. For every 600ml (1 pint) add 450g (1lb) of sugar.
  7. Heat gently until the sugar is fully dissolved, then boil rapidly until setting point is reached.
  8. Pour into heated sterile jars
  9. Seal immediately

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