Raspberry and Red Currant Jelly

By kayjayjohnson

Ingredients

• Method:
• 750 750g 750g raspberries
• 750 750g 750g redcurrants
• 1 1 1 small bundle (7-8 stalks) of edible lavender
• 1 1kg 1kg sugar with added pectin
• 1 1. to 10 fruit and remove all stalks and leaves, place in a deep pot and bring to the boil, together with the lavender stirring regularly. Simmer for 10 minutes or until most of the juice has been extracted from the fruit.
• 2 2. 1000g Pour through a jelly bag and strain all the juice out into another deep pot. You should have roughly 1000g of juice.
• 4 4. to Pour into jam jars and close tightly as soon as possible. This allows a vacuum to form as the glasses cool.

Details

Servings 4
Adapted from mowielicious.com

Preparation

Step 1

1. Wash fruit and remove all stalks and leaves, place in a deep pot and bring to the boil, together with the lavender stirring regularly. Simmer for 10 minutes or until most of the juice has been extracted from the fruit.

2. Pour through a jelly bag and strain all the juice out into another deep pot. You should have roughly 1000g of juice.

3. Add the sugar and bring to boil, stirring constantly. Place a tablespoonful onto a cold plate and place near an open window to cool for a couple of minutes. When tapped gently, the jelly should have formed a skin that's sticks to your finger, this is how you know it is ready.

4. Pour into jam jars and close tightly as soon as possible. This allows a vacuum to form as the glasses cool.