Redcurrant and Raspberry Jelly

Ingredients

• equal parts red currants
• equal parts white currants
• 1/3 of the currant amount raspberries
• equal to juice cups sugar

Instructions

1. Combine equal parts red and white currants with raspberries (one-third the total currant amount). Mix well and press hard to extract the juice. Pass the juice through a very fine cloth to strain thoroughly.
2. Measure the strained juice and combine with an equal volume of sugar. Bring slowly to a boil.
3. When the jelly reaches setting point, pour into jars and leave uncovered in a well-ventilated place to cool and set.