Red Currant Jelly

Recipe View 5 mins Prepare the Currants: In a large, heavy-bottomed pot, combine the stemmed red currants and water. Crush the currants using a potato masher or berry crusher to release their juices. (5 minutes)

Recipe View 15 mins Simmer and Strain: Bring the mixture to a boil over medium-high heat, then reduce the heat and simmer for 10 minutes, stirring occasionally to prevent sticking. (15 minutes)

Recipe View 30 mins Extract the Juice: Strain the cooked fruit through a jelly bag or several layers of cheesecloth set over a bowl. Allow the juice to drip through undisturbed; squeezing the bag can result in cloudy jelly. Measure out exactly 5 cups of the strained juice. (30 minutes)

Recipe View 10 mins Combine and Boil: In a clean, large saucepan, combine the measured red currant juice and sugar. Stir well to dissolve the sugar completely. Bring the mixture to a rapid, rolling boil over high heat that cannot be stirred down. (10 minutes)

Recipe View 2 mins Add Pectin: Immediately pour in the liquid fruit pectin. Stir constantly and return to a full, rolling boil for exactly 30 seconds. Set a timer to ensure accuracy. (2 minutes)

Recipe View 5 mins Jarring: Remove the saucepan from the heat and quickly skim off any foam from the surface of the jelly using a metal spoon. (5 minutes)

Recipe View 10 mins Pour into Jars: Ladle or carefully pour the hot jelly into sterilized half-pint jars, leaving ¼ inch of headspace at the top of each jar. (10 minutes)

Recipe View 5 mins Seal and Process: Wipe the rims of the jars with a clean, damp cloth to remove any spills. Place sterilized lids on the jars and screw on the bands until fingertip-tight. (5 minutes)

Recipe View 20 mins Water Bath: Process the filled jars in a boiling water bath for 10 minutes, ensuring the jars are fully submerged. Adjust processing time for higher altitudes as needed. (20 minutes)

Recipe View 2 hrs Cool and Check Seals: Carefully remove the jars from the water bath and place them on a towel-lined surface to cool completely. As the jars cool, you should hear a popping sound, indicating a proper seal. Check the seals by pressing down on the center of each lid; if it doesn't flex, the jar is sealed. (2 hours)

Recipe View Store: Store sealed jars in a cool, dark place for up to one year. Any unsealed jars should be refrigerated and used within a few weeks.