Currant Jelly

Recipe by CountryLady
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 30mins
YIELD: 10 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Using a potato masher or an immersion blender, crush currants in a large Dutch oven.
  • Add water& bring to a boil, stirring occasionally; reduce heat, cover& simmer until currents are softened& deflated, about 10 minutes.
  • Wet a jelly bag (I use cheesecloth), wring out& suspend on a frame over a large measuring cup or bowl.
  • Fill with currants& liquid; let drip, pressing bag lightly, until juice measures 6 1/2 cups, about 2 1/2 hours.
  • Stirring constantly, bring juice& pectin to a boil in a large, clean pot.
  • Add sugar, bring to a full rolling boil, stirring constsntly with a wooden spoon; Boil vigorously, stirring, for a minute.
  • Remove from heat, skim off foam& pour into hot canning jars, leaving 1/4 inch of headspace.
  • Wipe rims (if necessary), cover with prepared lids& screw on bands fingertip tight.
  • Boil in boiling water canner for 10 minutes.
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