Redcurrant And Apple Jelly
Ingredients
- 2 lb redcurrants washed
- 3 lb cooking apples washed and roughly chopped
- 2 pints water
- 1 lb granulated or preserving sugar per pint of juice
Instructions
- Put the cooking apples and redcurrants into a preserving pan or large heavy saucepan and add the water.
- Bring to a simmer, then simmer for about 1 hour until very soft and pulpy. Mash well, then strain.
- Measure the strained juice into the rinsed out pan and add 1 lb (450 g) sugar per pint (600 ml) of juice.
- Heat until the sugar is dissolved, then boil rapidly until setting point is reached.
- Skim quickly, then pour immediately into warmed jars, top with waxed discs and cover the jars.
Notes
makes 3 lb (1.4 kg)
Calories: 2971 kcal
Carbohydrates: 767 g
Protein: 16 g
Fat: 4g
Saturated Fat: 1 g
Sodium: 75 mg
Potassium: 3960 mg
Fiber: 72 g
Sugar: 661 g
Vitamin A: 1116 IU
Vitamin C: 435 mg
Calcium: 414 mg
Iron: 11 mg