Red Fruit Jelly - cooking recipe

Ingredients

1 lb. red currants
1/2 lb. raspberries or strawberries
1/2 lb. black currants
5 to 6 Tbsp. sugar
1 1/2 pt. water
2 1/2 to 3 Tbsp. corn flour per 1 pt. liquid

Preparation

Wash the berries.
Place in layers in an enamel saucepan, adding just enough water to cover.
Bring slowly to the boil and simmer until the fruit has all broken up and the juice is dark red in color.
Sieve the juice through a clean, scalded piece of linen or cheesecloth, pressing as much juice out of the berries as possible.
Measure the juice, boil up and thicken with the required amount of corn flour dissolved in a little cold water.
Pour into a bowl, sprinkle with sugar to prevent a skin forming and serve cold with milk or cream.