Currant Jelly

Recipe by Sackville
READY IN: 12hrs
YIELD: 5 cup jars




  • Pick over the currants, removing leaves and poor berries but do not stem them.
  • Put currants in a colander and wash well.
  • Pour into a pot and mash well with a potato masher.
  • Boil until the berries become a mush and allow to drip through a jelly bag overnight.
  • Do not squeeze the mash if you want sparkling, clear jelly.
  • Next morning, measure the juice and put an equal amount of sugar into another vessel.
  • Warm the sugar in a very slow oven-- about 150 F to 200 F-- for 1/2 hour or so.
  • Heat the juice to the boiling point and pour over sugar into another container.
  • Stir until sugar is completely dissolved.
  • Do not cook mixture.
  • Instead, pour into glasses while still hot.
  • It will jell perfectly.
  • Seal the glasses with 2 thin layers of paraffin and a lid.