Cooked Light Red Currant Jelly - CERTO Light Crystals

1. 1

   Stem and crush currants, one layer at a time; place in large saucepan.

2. 2

   Stir in water.

3. 3

   Bring to boil; cover.

4. 4

   Simmer 10 min.

5. 5

   Place prepared currants in jelly bag; hang and let drip into bowl until dripping stops.

6. 6

   Press bag gently to remove any remaining juices.

7. 7

   Measure exactly 6-1/2 cups prepared juice into large saucepan.

8. 8

   Combine pectin crystals and 1/4 cup sugar; stir into prepared juice.

9. 9

   Bring to boil on high heat.

10. 10

    Stir in remaining sugar.

11. 11

    Return to boil; cook 1 min.

12. 12

    Remove from heat.

13. 13

    Stir and skim 5 min.

14. 14

    Pour into warm sterilized jars, filling up to 1/4 inch from rims.

15. 15

    Cover with lids.

16. 16

    Let stand at room temperature 24 hours or until set.

* Per serving · 4 servings · Values may vary.

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