Red Currant Jelly

1. 1

   Place currants in large saucepan; add water.

2. 2

   Bring to boil on medium heat, stirring occasionally.

3. 3

   Reduce heat to medium-low; cover.

4. 4

   Simmer 10 min., stirring occasionally.

5. 5

   Place three layers of damp cheesecloth or jelly bag in large bowl.

6. 6

   Pour prepared fruit into cheesecloth.

7. 7

   Tie cheesecloth closed; hang and let drip into bowl without squeezing until dripping stops.

8. 8

   Measure exactly 6 cups prepared juice into large saucepan.

9. 9

   Add pectin crystals; mix well.

10. 10

    Bring to full rolling boil on high heat.

11. 11

    Stir in sugar.

12. 12

    Return to full rolling boil and boil 1 min., stirring constantly.

13. 13

    Remove from heat.

14. 14

    Stir and skim foam for 5 min.

15. 15

    Pour immediately into warm sterilized jars, filling to within 1/4 inch of rims.

16. 16

    Seal while hot with sterilized two-piece lids with new centres.

17. 17

    Let stand at room temperature until set.

* Per serving · 4 servings · Values may vary.

No additional tips available.