Recipe: Reynard's Easy Peasy Lemon Squeezy Marmalade

robgul

Guru
Raspberry & apple jelly is really lovely @robgul :hungry:

Two parts raspberries to one part bramley (or any other windfall apples you can get your mitts on). The apples give a lovely "zing" to the flavour.
I'll pass the message onto cook :okay: - we do have blackcurrants too, that's normally made into jelly rather than jam.

Rob
 
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Reynard

Reynard

Guru
I'll pass the message onto cook :okay: - we do have blackcurrants too, that's normally made into jelly rather than jam.

Rob
Mmmmm, blackcurrant jam or jelly is one of my favourites. It's so good on hot buttered toast... The apples will help with the set of the jelly as well, since raspberries are low in pectin. Then no need to use preserving sugar.
 
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