Red Currant Jelly recipe

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Ingredients

4 pounds fresh red currants
1 cup water
7 cups white sugar
4 fluid ounces liquid fruit pectin

Nutrition Info

100.8 calories
carbohydrate: 25.9 g
cholesterol: : -
fat: 0.1 g
fiber: 1.3 g
protein: 0.4 g
saturatedFat: : -
servingSize: -
sodium: 0.6 mg
sugar: 24 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

Recipe Yield

8 - 1/2 pint jars

Recipe Note

A classic red currant jelly made from fresh currants. This came from my one of my mother's handwritten recipe cards. I do not know its origin, but know it probably dates back to the early 1940's.

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