Gooseberries are almost top of the list for pectin content with red currants not too far behind, so you can expect this jelly to have a good set. The red currants help to give this jelly a good color, which the gooseberries alone don’t have.
INGREDIENTS
- 2½ cups of red currants
- 2½ cups of gooseberries
- juice of 1 small lemon (optional)
- warmed sugar
- 1½ cups water.
INGREDIENTS
- Boil the currants and berries together until soft and bursting, then pour into a jelly bag and collect the juice in a pitcher. Don’t boil the fruit pulp for a second time.
- Strip the black currants from their stalks by running the tines of a fork through their stems.
- Place the currants and berries in a preserving pan with the lemon juice, if using, and water and simmer for 5 minutes until they start to burst and the juice flows. Remove from the heat and squash with a fork.
- Pour the currants and berries into a jelly bag and collect liquid in a pitcher.
- Allow ¾ cup sugar for every cupful juice.
- Heat the juice in a preserving pan over a low heat, then add the warmed sugar. Stir until the sugar has dissolved, then turn up the heat and boil rapidly until setting point is reached. Skim if necessary. Pour into hot, sterilized jars and seal.
