Currant Jelly
Source of Recipe
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Currant Jelly
6 1/2 cups currant juice
1 package powdered pectin
7 cups sugar
Combine currant juice with pectin in a large saucepot. Bring mixture to a boil over high heat. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. ladle hot jelly into hot,sterilized jars, leaving 1/4th inch headspace. Adjust two-piece caps. Process 5 minutes in a boiling water canner.
Yield: about 8 half-pints.
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