Friday, July 10, 2009

Red Currant Jelly

4 lbs red currants
6 ½ cups granulated sugar
1 cup water
4 oz liquid pectin

note: To get transparent jelly, crush the currants gently. Press too hard and the jelly will taste good, but have a cloudy appearance.

In a large stockpot, crush currants, add 1 cup of water and bring to a boil. Reduce heat and simmer for 10 minutes. Strain the liquid through cheesecloth and measure out 5 cups of the currant juice.

Bring the strained juice to a boil, stir in the liquid, boil for an additional 30 seconds, and then remove from heat. Skim foam from top and ladle into 5 sterilized ½-pint jars, leaving ½-inch of headspace. Wipe rims of jars with a clean cloth, top with sterile ring and lids, and process in simmering water for 10 minutes.

Makes 5 1/2-pint jars of jelly.

1 comment:

cinnamongirl said...

Hi how are you doing? Look at all the great recipes mmmmmmmmmmm.
Carrie in Canada