1/2 Photos of Red Currant & Raspberry Jelly
I first tried this recipe from the "Complete Book of Small Batch Preserving" when I discovered a red currant bush in our garden. We get so many berries from the bush that I freeze them & make this jelly all year round. My grandchildren don't want store-bought jam anymore!
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Units: US | Metric
- 1Using a potato masher, crush currants in a very large stainless steel or enamel saucepan.
- 2Add water& bring to a boil over high heat.
- 3Reduce heat, cover& boil gently for 10 minutes.
- 4Add raspberries, return to a boil& boil gently for 3 minutes.
- 5Strain mixture through a coarse sieve, pressing pulp to extract juice& discarding the solids.
- 6If you want, you can now pour the juice through a jelly bag (cheesecloth)- I'm lazy& don't do this!
- 7You should have 4 cups of juice - when I don't get that amount, I top up with cranberry cocktail - combine juice with sugar in a very large stainless steel or enamel saucepan.
- 8Bring to a boil& boil hard, stirring constantly, for 1 minute.
- 9Remove from heat, stir in pectin& ladle into sterilized jars, leaving 1/2 inch head space.
- 10Be sure to remove any air bubbles.
- 11Place jars into boiling water in canner, add enough water to cover lids by 2 inches& return to boil.
- 12Boil for 5 minutes.
- 13Remove from canner, cool, label& store in cool, dark place.
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Nutritional Facts for Red Currant & Raspberry Jelly
Serving Size: 1 (2518 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 740.5
- Calories from Fat 4
- Total Fat 0.5 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 1.6 mg
- Total Carbohydrate 190.0 g
- Dietary Fiber 6.4 g
- Sugars 181.6 g
- Protein 1.5 g
The following items or measurements are not included:
liquid fruit pectin