Red Current Jelly

1. 1

   Wash the red currants and put in the preserving pan with the water.

2. 2

   Put the pan over a low heat, simmering for about 45 minutes, until the currants are tender and can be mashed.

3. 3

   Scald a jelly bag, and drain the juice through without squeezing the bag; this is best done overnight.

4. 4

   Measure juice into the preserving pan and put over a low heat.

5. 5

   Add 2 cups (475 ml) of sugar to each 2 and 1/2 cup (125 ml) juice, and allow the sugar to dissolve completely over a low heat, stirring from time to time.

6. 6

   Bring the pan to a rolling boil for about 10 minutes.

7. 7

   Test for jellying, or use the candy theermometer to 220 degrees (100 C.).

8. 8

   Pour into hot, sterilized canning jars, leaving 1/4 inch head space.

9. 9

   Wipe jar rims and adjust lids.

10. 10

    Process 5 minutes in a boiling water bath.

* Per serving · 4 servings · Values may vary.

No additional tips available.