Red Currant Jelly
Serves: 5
Isabella Feil
1 January 1970
Based on User reviews:
48
Spice
47
Sweetness
49
Sourness
39
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
Place the currants into a large pot, and crush with a potato masher or berry crusher if you have one
2
Pour in 1 cup of water, and bring to a boil
3
Simmer for 10 minutes
4
Strain the fruit through a jelly cloth or cheese cloth, and measure out 5 cups of the juice
5
Pour the juice into a large saucepan, and stir in the sugar
6
Bring to a rapid boil over high heat, and stir in the liquid pectin immediately
7
Return to a full rolling boil, and allow to boil for 30 seconds
8
Remove from heat and skim off foam from the top
9
Ladle or pour into sterile 1/2 pint jars, filling to within 1/2 inch of the top
10
Wipe the rims with a clean damp cloth
11
Cover with new sterile lids and rings
12
Process covered in a bath of simmering water for 10 minutes or the time recommended by your local extension for your area