Red Currant Jelly
Red Currant Jelly
This red currant jelly uses the tart fruit and allows it to fully shine. Keep one jar and give another away as a gift.This recipe is courtesy of West of the Loop.
Prep Time
5
minutes
Cook Time
30
minutes
Servings
2
Total time: 35 minutes
Ingredients
- 2 1/2 cup red currant juice
- 2 1/2 cup sugar
Directions
- Prepare a water-bath canning pot and two 8-oz jam jars (or 4 4-oz jars). Place a small saucer in the freezer.
- Combine the red currant juice and sugar in a large, wide saucepan and bring the mixture to a boil, stirring to dissolve the sugar.
- Turn heat down to medium and boil the mixture until it reaches 220 degrees, stirring frequently to prevent scorching and skimming off any foam or skin that accumulates.
- Remove the saucepan with the jelly from the heat and skim off any foam or impurities.
- Ladle the jelly into the prepared jars, leaving ¼ inch headspace. Bubble the jars and wipe down the rims.
- Process the jars in a boiling water bath for 10 minutes. Allow to cool 5 minutes before removing the jars from the water bath.
- Cool jars on a counter. Check the seals and store in a cool, dark place for up to one year.