Red Currant Jelly- from the garden


4 pounds of fresh red currants (you can leave stems on)

7 cups of white sugar

4 fluid ounces of liquid fruit pectin (optional)

1 cup of water

Place the currants into a large pot, and crush with a potato masher. Pour one cup of water, and bring to a boil. Simmer for 10 minutes. Strain fruit through cheese cloth, and measure out 5 cups of juice.

Pour juice into large saucepan, and stir in the sugar. Bring to a rapid boil over high heat, and stir in liquid pectin. I choose not to add pectin because I am after a more intense currant flavor.  I reduce the liquid by 1/4  of the amount to make a very intense currant jam.

Remove from heat, and skim off foam from top. Ladle or pour into pint jars, filling until ½ inch of the top. Wipe the rims with a clean damp cloth. Cover with sterile lids and rings. Process covered in a bath of simmering water for 25 minutes. When jars cool, the lids should seal tightly.

You can  add 2-3 tablespoon when making gravy for roast chicken, lamb, or venison. It’s a nice sweetener for sauces or spread on toast.

red currant bush
Collected berries are mashed with potato masher- leave stems on.
cooked fruit is then strained through cheesecloth- remove 5 cups of liquid.
add sugar and water to 5 cups of liquid and then boil
after reducing liquid by 1/4, put in jars
place jars in a water bath and boil for 25 minutes
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2 Responses to Red Currant Jelly- from the garden

  1. Per says:

    Mmmmmmm… mmmmm. How about a recipe for red currant wine?

  2. Don Statham says:

    Hey Per, Never heard of it. Is that a Swedish drink? I still have lots of berries. Will look into it!

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