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Red Currant Jelly

4

0 min

Red Currant Jelly

Red Currant Jelly Photo 1

Category

Jam Recipes

Time

0 min

Serving

64 persons

Calories

101

Rating

4.00★ (28)

Cuisine

Author: Victoria Buriak
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.

Ingredients

  • red currants: 4 pound (fresh)
  • water: 1 cup
  • white sugar: 7 cups
  • fluid ounces liquid fruit pectin: 4 piece

Metric Conversion

Stages of cooking

Red Currant Jelly Photo 21
Red Currant Jelly Photo 32
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  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.
    Red Currant Jelly Photo 2
  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.
    Red Currant Jelly Photo 3
  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.
    Red Currant Jelly Photo 4

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