Currant Jelly

1. 1

   Using a potato masher or an immersion blender, crush currants in a large Dutch oven.

2. 2

   Add water& bring to a boil, stirring occasionally; reduce heat, cover& simmer until currents are softened& deflated, about 10 minutes.

3. 3

   Wet a jelly bag (I use cheesecloth), wring out& suspend on a frame over a large measuring cup or bowl.

4. 4

   Fill with currants& liquid; let drip, pressing bag lightly, until juice measures 6 1/2 cups, about 2 1/2 hours.

5. 5

   Stirring constantly, bring juice& pectin to a boil in a large, clean pot.

6. 6

   Add sugar, bring to a full rolling boil, stirring constsntly with a wooden spoon; Boil vigorously, stirring, for a minute.

7. 7

   Remove from heat, skim off foam& pour into hot canning jars, leaving 1/4 inch of headspace.

8. 8

   Wipe rims (if necessary), cover with prepared lids& screw on bands fingertip tight.

9. 9

   Boil in boiling water canner for 10 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.