|Redcurrants in the pan ready for jelly-making|
1 pint water
Strip the redcurrants from their stems. Put the fruit and water into a large pan and simmer gently until the berries are very soft. Strain through a jelly bag and measure the juice. Allow 1lb of sugar to each pint of juice. Stir the juice and sugar together over a low heat until completely dissolved. Increase the heat and boil hard to setting point. Pour inti small hot jars and seal. Great with meats.
|Finished redcurrant jelly|
|Raspberry jam made this week and going down rapidly!|
1 3/4 lb raspberries
1kg jam sugar (with the added pectin)
Knob of butter
Wash plenty of jars and place on a tray in the oven at gas mark 1/2 - 1 to heat through. Place the washed and drained raspberries in a large pan and crush with a potato masher. Add the sugar and heat gently until completely dissolved. Add a knob of butter. Increase heat and slowly bring to a rolling boil (it will continue boiling even when stirred) and boil for 4 minutes. Pour into hot jars and seal immediately. Leave to cool.
|Sunday morning cake baking|
|Fairy cakes before ...|
|... and after|