Thursday, July 22, 2010

Red Currant Jelly recipe

Red currants, 2-3 quarts, rinsed if they have been sprayed (otherwise no need to rinse) - a 5-quart ice cream bucket full made 2 batches of this jelly *
1 c. water
7 c. white sugar
1 box powdered Sure-Jell fruit pectin

Sterilize about 10 half-pint canning jars and lids. Keep them in simmering water while you prepare the jelly. When the jelly is nearly done, up-end the hot jars on a clean towel to drain before filling.

Place the currants and water into a heavy bottomed saucepan with plenty of room for expansion. Use a potato masher to break up the fruit while you bring the pot to a boil, then reduce the heat to a strong simmer for 10 minutes. Remove from heat.

Strain the fruit and liquid through a fine strainer, then strain the juice through cheesecloth. Measure out 5 cups of the juice. If you don't have quite enough, make up the difference with water.

In a large heavy saucepan, stir the sugar and pectin together, then pour in the juice while stirring till the sugar is mostly dissolved. Place the pan on high heat, bring the juice to a boil, and boil hard for 2 minutes. Immediately turn off the heat. Skim off the foam and discard it.

Pour the hot liquid (carefully) into the prepared jelly jars, leaving 1/2 inch of space at the top. Wipe the rims of the jars with a clean, damp washcloth to remove any spilled jelly, then place the lids and caps.

Process the filled jars in a boiling water bath for 10 minutes. Remove and cool. Label jars. Jelly will set up over the next few days and should be fully set within about 2 weeks.

Yield is about 9 half-pints (I always boil up a 10th jar just in case).

* Never double a jelly recipe. Make two batches instead. It ends not to set up right if you double it. Don't ask me why. It just does. You CAN make your currant juice all at once and then do the actual jelly-making in batches; that's what I did.

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