Red Currant Jelly
A vibrant red currant jelly can be prepared in a small batch without the need for commercial pectin.
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Instructions
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Prepare a boiling water bath canner for sterilizing jars and processing jelly.
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Wash currants; place them in a nonreactive pot with water.
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Cook over medium-low heat for 20 minutes, stirring and crushing fruit to extract juice.
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Drain the cooked mixture overnight through a jelly bag or a cloth-lined colander into a bowl; do not squeeze.
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Measure the strained juice.
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Combine juice with an equal amount of sugar in a large, nonreactive pot.
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Bring to a boil over high heat, stirring until sugar dissolves and mixture reaches gel point.
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Ladle hot jelly into sterilized jars, leaving 1/4 to 1/2 inch headspace.
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Seal jars and process in the boiling water bath for 5 minutes.