Red Currant & Raspberry Jelly |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I first tried this recipe from the Complete Book of Small Batch Preserving when I discovered a red currant bush in our garden. We get so many berries from the bush that I freeze them & make this jelly all year round. My grandchildren don't want store-bought jam anymore! Ingredients:
4 cups red currants, washed &, stemmed |
3/4 cup water |
4 cups raspberries |
7 cups granulated sugar |
1 (85 ml) packet liquid fruit pectin |
Directions:
1. Using a potato masher, crush currants in a very large stainless steel or enamel saucepan.
2. Add water& bring to a boil over high heat.
3. Reduce heat, cover& boil gently for 10 minutes.
4. Add raspberries, return to a boil& boil gently for 3 minutes.
5. Strain mixture through a coarse sieve, pressing pulp to extract juice& discarding the solids.
6. If you want, you can now pour the juice through a jelly bag (cheesecloth)- I'm lazy& don't do this!
7. You should have 4 cups of juice - when I don't get that amount, I top up with cranberry cocktail - combine juice with sugar in a very large stainless steel or enamel saucepan.
8. Bring to a boil& boil hard, stirring constantly, for 1 minute.
9. Remove from heat, stir in pectin& ladle into sterilized jars, leaving 1/2 inch head space.
10. Be sure to remove any air bubbles.
11. Place jars into boiling water in canner, add enough water to cover lids by 2 inches& return to boil.
12. Boil for 5 minutes.
13. Remove from canner, cool, label& store in cool, dark place.
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