How to Make Jams, Pickles and Preserves by Cyril Grange
Author:Cyril Grange
Language: eng
Format: epub, mobi, azw3, pdf
ISBN: 9780716023852
Publisher: Constable & Robinson
REDCURRANT AND GOOSEBERRY
See Gooseberry and Redcurrant (page xx).
REDCURRANT AND RASPBERRY
This has a rather softer flavour than that made with redcurrants alone.
Follow the standard recipe with equal parts of each fruit (1.8kg/4 lb in total), but cook them separately without acid (no water with the raspberries, 450ml/¾ pint water with the redcurrants). Simmer slowly, strain the mixed extracts, measure, bring to the boil, and add 450g (1 lb) sugar to each 600ml (1 pint) of juice. Boil hard and in a few minutes setting will be reached, pot and cover.
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