Red Currant Raspberry Jelly
The Best Jelly Recipes for Raspberries
from Raspberry depot
Here is an amazing Red Currant Raspberry Jelly recipe that is refreshingly sweet/tart! It can be made with red and/or black raspberries.Ingredients 6 cups raspberries, red or black
6 cups red currants, stemmed
1 pkge. light fruit pectin crystals
4 1/2 granulated sugar
water Directions In a large pan, crush the raspberries, and the red currants. Add 1 1/2 cups water and bring mixture to a boil, stirring often. Reduce heat, cover and allow mixture to simmer for 10 minutes.
Put the currant/raspberry mixture through a strainer or jelly bag. Allow mixture to drip through for about 2 hours or until juice measures 6 1/2 cups. (You may need to add up to 1 1/2 cups of water to total the 6 1/2 cups). Try not to squeeze the bag too much to prevent jelly from becoming cloudy.Mix the pectin with 1/4 cup of the sugar in a large pan. Add the juice mixture, and bring to a full, rolling boil over high heat. Boil hard, stirring constantly, for 1 minute. Remove pan from heat, and skim off foam, if necessary. Fill the hot jars, leaving 1/2 inch headspace. Cover with hot disc lids, and screw on the bands till fingertip tight. Boil in boiling water canner for 10 minutes. GO to Boiling Water Bath Canning Guide.
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