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!
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.