The English Kitchen Garden
It's that time of the year when the soft fruit is starting to reach peak perfection. Our raspberries are building up a surplus (ie more than we can eat right off the canes) and our black currants and blackberries are producing enough that we want to make jelly.
We do something called "Trio Jelly", which is black currants, raspberries and blackberries, made into a jelly because of all those pips that get stuck in your teeth.
Cook the fruit, strain through a jelly bag, put one pound of sugar for every pint of juice and cook at a rolling boil until the setting point is reached.
Some people use a sugar thermometer to tell when the setting point is reached. We do it the old-fashioned way- put a small spoon full on a cold saucer.
This one is not ready.
This one is.
