Red Currant & Raspberry Jelly

Recipe by CountryLady
READY IN: 1hr
YIELD: 8 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Using a potato masher, crush currants in a very large stainless steel or enamel saucepan.
  • Add water& bring to a boil over high heat.
  • Reduce heat, cover& boil gently for 10 minutes.
  • Add raspberries, return to a boil& boil gently for 3 minutes.
  • Strain mixture through a coarse sieve, pressing pulp to extract juice& discarding the solids.
  • If you want, you can now pour the juice through a jelly bag (cheesecloth)- I'm lazy& don't do this!
  • 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.
  • Bring to a boil& boil hard, stirring constantly, for 1 minute.
  • Remove from heat, stir in pectin& ladle into sterilized jars, leaving 1/2 inch head space.
  • Be sure to remove any air bubbles.
  • Place jars into boiling water in canner, add enough water to cover lids by 2 inches& return to boil.
  • Boil for 5 minutes.
  • Remove from canner, cool, label& store in cool, dark place.
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