If you are searching for the best recipe to make a jelly with fresh red currants, this Red Currant and Raspberry Jelly Recipe is a great choice!
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purchases with no extra cost to you
This recipe makes a cooked jelly that is refreshingly sweet /tart preserve.
It can be made with red and /or black raspberries.
6 cups raspberries, red or black
6 cups red currants, stemmed
1 pkg. light fruit pectin crystals
4 1/2 granulated sugar
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.
Below are examples of jelly strainers, available for online purchase at *Amazon.com.
Click on the images for more detailed product information and customer product reviews.
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