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A mixed currant jelly recipe
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Place white and red currants in a large bowl sprinkle very heavily with sugar. In another bowl put the raspberries and remaining sugar leave for 6 hours. In a large preserving pan cook the currants over a very low heat, stirring until the mixture reaches boiling point. Drop a few drops of the juice in cold water if it sets the jelly is cooked. Add the raspberries and return the jelly to the boil for a minute or two. Pour the mixture into a jelly bag and allow to drip into a bowl. When it stops dripping put the jelly into pots leave to cool and seal. For the second batch of jelly press the fruit through a sieve and put into pots then allow to cool and seal. The second batch will be a little bitter from the currant seeds. This can be used for omelettes,
tarts etc.
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In the heart of the charming seaside resort of Dinard, A cosy seafront hotel offering comfortable accommodation.
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