Red Currant Jelly recipe
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- 4 pounds fresh red currants 1 cup water 7 cups white sugar 4 fluid ounces liquid fruit pectin
Nutrition Info
- 100.8 caloriescarbohydrate: 25.9 gcholesterol: : -fat: 0.1 gfiber: 1.3 gprotein: 0.4 gsaturatedFat: : -servingSize: -sodium: 0.6 mgsugar: 24 gtransFat: : -unsaturatedFat: : -
Directions Red Currant Jelly
Directions
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Place the currants into a large pot, and crush with a potato masher or berry crusher if you have one. Pour in 1 cup of water, and bring to a boil. Simmer for 10 minutes. Strain the fruit through a jelly cloth or cheese cloth, and measure out 5 cups of the juice.
Pour the juice into a large saucepan, and stir in the sugar. Bring to a rapid boil over high heat, and stir in the liquid pectin immediately. Return to a full rolling boil, and allow to boil for 30 seconds.
Remove from heat and skim off foam from the top. Ladle or pour into sterile 1/2 pint jars, filling to within 1/2 inch of the top. Wipe the rims with a clean damp cloth. Cover with new sterile lids and rings. Process covered in a bath of simmering water for 10 minutes or the time recommended by your local extension for your area.