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Nannyp

Raspberry and Redcurrant Jelly

I have made 2 batches of this, one this morning.  I am bringing them over for my friends and family (I hope they've set  q5 )
I used this recipe and added in some tips from one of my books at home.

This is for Raspberry Jelly (I have redcurrants, and they are good for pectin, as they are higher in pectin than raspberries).  I left the stalks on the redcurrants, it makes no difference as the the fruit is not going into the jelly.

After stewing and draining once, I re-stewed with half the amount of water, and drained again, this is known as double boiling and increases the yeild.

When making jelly, never push or encourage the liquid and fruit pulp through the jelly bag, you'll end up with cloudy/opaque jelly.


Quote:


RASPBERRY JELLY (with REDCURRANTS)
4 lbs (1.8 kg) raspberries
1 pint (600 ml) water
¾ lb (338 g) sugar per pint of juice obtained.
Method:

Wash and drain the raspberries.
Pick over to remove any unsound fruit and stalks.
Put into a pan with the water and stew until the fruit is soft and pulpy.
Test for pectin.
Turn into a jelly bag and leave to strain overnight.
Measure the juice and heat in a pan.
Add ¾ (338 g) warmed sugar per pint of juice, stirring until all the sugar has dissolved.
Bring to the boil and boil rapidly until the jelly sets when tested.
Remove the scum.
Pot and seal whilst still hot.


http://www.allotment.org.uk/recipe/

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