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Cherry And Raspberry Jelly
Ingredients
½ lb cherries
1 lb raspberries
½ lb redcurrants or blackcurrants
1 pint water
2 oz fine sago
4-6 oz granulated sugar (to taste)
Clotted cream (for serving)
Ring mould (1½ pints capacity)
Method
Stone the cherries and crack kernels; string currants. Put the fruit and kernels into a pan with the water. Cover and simmer gently until currants split and give out their juice; then rub mixture through a nylon strainer. Return to pan, add sago and sugar.
Boil mixture carefully until sago is cooked (about 3-5 minutes), taking care that it doesn't stick to the bottom of the pan. Pour into wet mould, leave to cool. Turn out and serve cold with clotted cream.
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