|2 cups||Cherries; pitted; (500 mL)|
|2 cups||Red currants; steamed; (500 mL)|
|2 cups||Raspberries; (500 mL)|
|5 cups||Sugar; (1250 mL)|
Combine prepared fruits and place in a saucepan in alternating layers with sugar. Bring to a boil and boil as fast as possible until a little juice dropped on to a cold saucer seems fairly thick - it should take 5 - 8 minutes and you will have to stir often to prevent scorching.
Pour into hot, sterilized glasses and seal with hot paraffin.
Yield : 6 jelly glasses.
Formatted for MasterCook and submitted to Kitmailbox by Hallie du Preez.
Recipe by: Mme. Jehane Benoit Posted to KitMailbox Digest by Buddy or Hallie <buddy@...> on Sep 02, 1997
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