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Currant Jelly

Source of Recipe


The Seattle Times






List of Ingredients



• 4 quarts red currants
  
• 1-1/2 cups water
  
• 1 package powdered pectin
  
• 7 cups sugar
  






Instructions



1. To prepare the juice: Sort, wash and crush fully ripe currants; do not remove from the stems. Add water; cover and bring to a boil over high heat. Reduce heat and simmer 10 minutes. Put the prepared fruit in a damp jelly bag to extract juice. (The clearest jelly comes from juice that has dripped through a jelly bag without pressing.)
   
   
2. Measure juice into a large pan. Add the pectin and stir well. Place over high heat and, stirring constantly, bring quickly to a full rolling boil that cannot be stirred down. Add the sugar, continue stirring, and heat again to a full rolling boil. Boil hard 2 minutes.
   
   
3. Remove from heat; skim off the foam and pour into clean, sterilized canning jars that have been boiled in water for 10 minutes. Seal and process in a boiling-water bath 5 minutes.
   
   Makes 12 (6-ounce) jars.