Easy Red Currant Jelly Recipes

CURRANT JELLY

Steps:

• Wash currants, removing leaves and debris but leaving stems intact. Put currants in large stock pot and simmer on low heat, smashing occasionally, until soft.
• Place cooked currants in cheese cloth or strainer to drain for several hours, preferably overnight.
• Measure juice. For each pint of juice, measure out 1 pound of cane sugar. Set sugar aside.
• Prepare canning jars, lids and water bath canner.
• In large, heavy bottom stockpot, boil juice for 10 - 20 minutes, until it starts to thicken and gel.
• Add sugar all at once. Stir constantly until sugar is dissolved. Continue stirring until mixture reaches a rolling boil. Boil one minute.
• Remove from heat. Add almond extract, if desired. (One teaspoon per pint of juice, or to taste.)
• Fill jars to 1/4″ headspace. Wipe rims and place two piece lids. Process jars in a water bath canner for 10 minutes.
• Remove jars from canner and place on a cloth out away from drafts. Allow to cool completely. (Overnight is good.)
• Remove rings and double check seals. Wipe up any spills. Label jars and store in a cool, dry location out of direct light.

RED CURRANT JELLY

Steps:

• Place the currants into a large pot, and crush with a potato masher or berry crusher if you have one. Pour in 1 cup of water, and bring to a boil. Simmer for 10 minutes. Strain the fruit through a jelly cloth or cheese cloth, and measure out 5 cups of the juice.
• Pour the juice into a large saucepan, and stir in the sugar. Bring to a rapid boil over high heat, and stir in the liquid pectin immediately. Return to a full rolling boil, and allow to boil for 30 seconds.
• Remove from heat and skim off foam from the top. Ladle or pour into sterile 1/2 pint jars, filling to within 1/2 inch of the top. Wipe the rims with a clean damp cloth. Cover with new sterile lids and rings. Process covered in a bath of simmering water for 10 minutes or the time recommended by your local extension for your area.

RED CURRANT JELLY RECIPE

Steps:

• Place the currants into a cooking pot, add the water. Cook for 30 mins until red currants turn white. First on low heat, then increase and boil at the end.
• Strain the boiled currants. Make sure to squeeze the fruit left overs well so that all the juice comes out. Discard the fruit parts.
• Take the strained red currant water back to the heat and add all the sugar.
• Mix everything well. Cook your jelly on a low rolling boil and stir occasionally. The cooking and reducing so that the jelly forms, can take around 70-90 minutes.
• Remove from the heat and test the jelly by adding some of the hot jelly into an ice-cold plate. The jelly is ready if it's not running, if it's still running it will need more cooking and then repeat the test again. OR test with a candy thermometer. Setting temperature is 105 Celsius/220 Fahrenheit.
• Once finished cooked, pour the jelly into prepared clean sterilized jars.
• Add a few drops of rum into the lid (to kill further bacteria), close the jar with the jelly still hot and turn the jar upside down to create a vacuum. Leave the jelly to cool completely so that it turns from liquid to jelly.
• Store in a cool and dry place for up to 10 months. Store in the fridge once the jar has been opened. Makes about 5 jars.

CURRANT JELLY

Steps:

• In a large saucepan, combine currants with 1/3 cup water. Cook over medium-high heat, stirring frequently, until fruit has broken down and released its juices, about 8 minutes. Mash the fruit mixture with a potato masher or the back of a wooden spoon. Strain through a fine sieve into a large measuring cup, pressing on the solids to extract as much juice as possible. You should have about 4 cups juice. Discard solids.
• Place a small plate in the freezer. Return juice to clean saucepan; add sugar. Bring to a boil over medium-high heat. Reduce heat to a simmer; cook, stirring occasionally, about 20 minutes. When teaspoon of jelly placed on chilled plate ripples if pushed with your finger, it is ready.
• Remove jelly from heat, and skim off any foam from surface. Ladle jelly into sterilized canning jars; wipe rims with a dishtowel. Seal tightly.
• Meanwhile, bring a stockpot of water to a boil over high heat. Using tongs, carefully place filled jars in boiling water, letting them sit 10 minutes. Remove; let cool. If center of jar lids give when pushed with finger, jars have not sealed properly. Jelly in sealed jars will keep up to 1 year. After opening, jelly will keep up to 2 months in the refrigerator.