Red Currant & Raspberry Jelly

1. 1

   Using a potato masher, crush currants in a very large stainless steel or enamel saucepan.

2. 2

   Add water& bring to a boil over high heat.

3. 3

   Reduce heat, cover& boil gently for 10 minutes.

4. 4

   Add raspberries, return to a boil& boil gently for 3 minutes.

5. 5

   Strain mixture through a coarse sieve, pressing pulp to extract juice& discarding the solids.

6. 6

   If you want, you can now pour the juice through a jelly bag (cheesecloth)- I'm lazy& don't do this!

7. 7

   You should have 4 cups of juice - when I don't get that amount, I top up with cranberry cocktail - combine juice with sugar in a very large stainless steel or enamel saucepan.

8. 8

   Bring to a boil& boil hard, stirring constantly, for 1 minute.

9. 9

   Remove from heat, stir in pectin& ladle into sterilized jars, leaving 1/2 inch head space.

10. 10

    Be sure to remove any air bubbles.

11. 11

    Place jars into boiling water in canner, add enough water to cover lids by 2 inches& return to boil.

12. 12

    Boil for 5 minutes.

13. 13

    Remove from canner, cool, label& store in cool, dark place.

* Per serving · 4 servings · Values may vary.