Red Currant & Raspberry Jelly

“I first tried this recipe from the "Complete Book of Small Batch Preserving" when I discovered a red currant bush in our garden. We get so many berries from the bush that I freeze them & make this jelly all year round. My grandchildren don't want store-bought jam anymore!”
READY IN:
1hr
YIELD:
8 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Using a potato masher, crush currants in a very large stainless steel or enamel saucepan.
  2. Add water& bring to a boil over high heat.
  3. Reduce heat, cover& boil gently for 10 minutes.
  4. Add raspberries, return to a boil& boil gently for 3 minutes.
  5. Strain mixture through a coarse sieve, pressing pulp to extract juice& discarding the solids.
  6. If you want, you can now pour the juice through a jelly bag (cheesecloth)- I'm lazy& don't do this!
  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. Bring to a boil& boil hard, stirring constantly, for 1 minute.
  9. Remove from heat, stir in pectin& ladle into sterilized jars, leaving 1/2 inch head space.
  10. Be sure to remove any air bubbles.
  11. Place jars into boiling water in canner, add enough water to cover lids by 2 inches& return to boil.
  12. Boil for 5 minutes.
  13. Remove from canner, cool, label& store in cool, dark place.

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