Nutrition (per portion)
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Strain the fruit in a jelly bag (available from lakeland.co.uk.
Measure the juice, allowing 450g sugar per 600ml. Bring the juice to the boil, then dissolve the sugar in it over a low heat. A couple of minutes before you reach setting point (at around 8 minutes), turn down the heat to a bubbling boil. A rapid boil will trap lots of air bubbles and spoil the clarity of your jelly. Skim away any scum.
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