How To Make Red Currant Jelly
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Serves:
Ingredients
- 4 cups of red currants
- 2 cups of sugar
- Juice of 1 lemon
- 1 packet of pectin
Instructions
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Rinse the red currants and remove any stems or leaves.
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In a large saucepan, combine the red currants and lemon juice. Cook over medium heat until the currants burst and release their juices, about 10-15 minutes.
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Remove the saucepan from heat and let the mixture cool slightly.
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Pour the mixture into a fine-mesh sieve or cheesecloth-lined colander set over a bowl. Use the back of a spoon to press out as much juice as possible. Discard the pulp.
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Measure the resulting juice and return it to the saucepan. For every cup of juice, add 1 cup of sugar and the pectin.
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Bring the mixture to a boil over high heat, stirring constantly. Boil for 1 minute, then remove from heat.
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Skim off any foam that rises to the top of the jelly.
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Carefully pour the hot jelly into sterilized jars, leaving 1/4 inch headspace. Seal the jars with lids and bands.
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Process the jars in a boiling water bath for 10 minutes to ensure proper sealing.
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Remove the jars from the water bath and let them cool completely before storing in a cool, dark place.
Nutrition
- Calories : 160kcal
- Total Fat : 0g
- Sodium : 5mg
- Total Carbohydrates : 41g
- Dietary Fiber : 3g
- Sugars : 36g
- Protein : 1g
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