Red Currant Jelly

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Red Currant Jelly

 

10 cups red currants

1 cup water

4 cups sugar

 

Put fruit and water into large pan. Cover and cook over low heat till the

juice flows freely, from 3 to 15 minutes. Strain through colander. Pour juice

into damp jelly bag and allow to drip freely. Allow an hour or more for juice

to drip through to have a clear red jelly. This yields 4 cups juice. Boil juice

for 5 minutes then add sugar. Boil till mixture jells, from 10 to 30 minutes.

Skim off foam and pour into hot sterilized jars, seal immediately with metal

lids or paraffin and cool.

 

 

 

 

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