Currant Jelly With Whole Raspberries

Ingredients

• 1 lb currants
• 1 lb sugar
• 1/4 lb raspberries

Method

1. 1 Weigh 1 lb sugar to 1 lb currants. Add 1/4 lb raspberries per 1 lb currants (no sugar for raspberries).
2. 2 Wet the sugar and boil until it reduces to almost syrup.
3. 3 Add the currants and boil rapidly until the mixture boils up all over and the syrup is diffuse.
4. 4 Strain through a fine sieve immediately to remove seeds and pulp.
5. 5 Return the clear jelly to the pan and bring to a near boil.
6. 6 Add whole raspberries in batches and cook for about 10 minutes.
7. 7 Remove from heat and jar the raspberries with the jelly.