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Recipe: Red Currant Jelly

Preserving - Jams, Jellies
RED CURRANT JELLY
Printed from COOKS.COM

3 1/2 quarts currants
5 cups prepared juice
7 cups (3 lbs.) granulated sugar
1 pouch Certo fruit pectin

Remove stems from currant clusters. Crush fruit one layer at a time. Add 1 cup water. Cover and simmer 10 minutes. Stir. Place juice in damp jelly bag. Let drip, measure 5 cups juice. Place in 6 to 8 quart saucepan. Stir sugar into juice. Bring to rolling boil. Stir. Add pectin. Bring to boil 1 minute. Skim foam. Ladle into hot jars to 1/2-inch at top. Tighten lids. Use 10 minute waterbath. Makes 8 cups.
MsgID: 204547
Shared by: Linda Lou,WA
In reply to: ISO: Currant Jelly
Board: Canning and Preserving at Recipelink.com
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Reviews and Replies:
1 ISO: Currant Jelly
  Lisbeth from Utah
2 Recipe: Red Currant Jelly
  Linda Lou,WA
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