Red Currant Jelly

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INGREDIENTS :

  • 1.8kg fresh red currants
  • 1 cup water
  • 7 cups white sugar
  • 120ml liquid fruit pectin

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 235ml jars, filling to within 6mm 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.
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