How To Make Red Currant Jelly.

Red Currant Jelly,
A great tasting bright red jelly,

I picked my currants,
in the Summer and froze them. 

12 cups red currants.
(I used frozen ones)
6 cups water
6 cups sugar

In a large pot bring currants and 
water to a boil over high heat.
Reduce heat and simmer for 10 minutes or
 until currants are softened. 
Use a potato masher to mash up the currants.

Pour into prepared jelly bags and 
let drip overnight... without squeezing.

or use a colander lined with cheesecloth.

Measure liquid. 
You should have around 6 cups.
place in a deep pot and bring to 
a full boil over high heat, stirring constantly.

Add sugar in a steady stream,
(Add equal amount of sugar to 
equal amount of liquid.)
 stirring constantly. 
Return to a full boil, 
stirring constantly to dissolve sugar.
Boil without stirring about 10 minutes
 until it has reached the jelly stage, 220 deg.F.

I insert a wooden spoon through the 
hole in the handle 
of my thermometer and it holds well
over the pot.

Remove from heat and skim of any foam.

Ladle into sterilized jars.

My bush was loaded this year.

So Delicious.
I also have a Black Currant bush,
Next year, I'll try making Jelly with it.

I got the recipe from this lovely
book, bought from Avon,
many years ago.

Enjoy.

Thanks for visiting my blog xo