Recipes > Desserts > Gelatin Desserts > Raspberry & Currant Jelly

Raspberry & Currant Jelly

Ingredients

• 1 pound raspberries
• 1/2 pound currants
• 6 ounces sugar
• 1/4 ounce prepared agar-agar
• 3/4 pint water

Instructions

Soak agar-agar as for Orange Jelly. Cook fruit with 1/2 pint water until well done. Strain through muslin. Warm the agar-agar until dissolved in 1 gill of water. Put the fruit juice, sugar, and agar-agar into a saucepan. If liquid measures less than 1 1/2 pints, add enough water to make up quantity. Bring to the boil, pour through a hot strainer into wet mould. Turn out when cold and serve.

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Source

The Healthy Life Cook Book (1915).