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Red Currant Raspberry Jelly Recipe

Best Cooked Jelly with Red Currants

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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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. 

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Click on the images for more detailed product information and customer product reviews.

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