Red Currant Jelly
Description
Red currant jelly is a beautiful ruby-red condiment made with fresh summer red currants. Its sweet-tart flavor pairs perfectly with roast lamb and cheese.
Ingredients
•
4 pounds fresh red currants
•
1 cup water
•
7 cups white sugar
•
4 fluid ounces liquid fruit pectin
Directions
1
Place red 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.
2
Pour juice into a large saucepan and stir in sugar. Bring to a rapid boil over high heat, and stir in liquid pectin immediately. Return to a full rolling boil, and allow to boil for 30 seconds.
3
Remove from heat and skim off foam from the top. Ladle or pour into sterile ½-pint jars, filling to within ½ 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.