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    You are in: Home / Red / Red Currant & Raspberry Jelly Recipe
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    Red Currant & Raspberry Jelly

    Red Currant & Raspberry Jelly. Photo by CountryLady

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    CountryLady's Note:

    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


    1. 1
      Using a potato masher, crush currants in a very large stainless steel or enamel saucepan.
    2. 2
      Add water& bring to a boil over high heat.
    3. 3
      Reduce heat, cover& boil gently for 10 minutes.
    4. 4
      Add raspberries, return to a boil& boil gently for 3 minutes.
    5. 5
      Strain mixture through a coarse sieve, pressing pulp to extract juice& discarding the solids.
    6. 6
      If you want, you can now pour the juice through a jelly bag (cheesecloth)- I'm lazy& don't do this!
    7. 7
      You 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.
    8. 8
      Bring to a boil& boil hard, stirring constantly, for 1 minute.
    9. 9
      Remove from heat, stir in pectin& ladle into sterilized jars, leaving 1/2 inch head space.
    10. 10
      Be sure to remove any air bubbles.
    11. 11
      Place jars into boiling water in canner, add enough water to cover lids by 2 inches& return to boil.
    12. 12
      Boil for 5 minutes.
    13. 13
      Remove from canner, cool, label& store in cool, dark place.

    Browse Our Top Jellies Recipes

    Ratings & Reviews:

    • on August 17, 2008


      This recipe turned out very well. The jelly had a lovely flavour, not too sweet like many can be. We've already eaten through the first batch -- will be making more! Thanks

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    • on July 27, 2008


      Thank you for sharing this lovely jelly recipe. I combined our wild black raspberries with our red currants and I was very pleased with the results. I plan to use it again next year.

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    • on December 06, 2006


      I am adding my 5 stars to this fantastic jam recipe!, I was also lucky enough to receive this jam (in person) from the lovely Country Lady, let me tell you it is the best homemade jam I have had yet! thank you so much Marg, I love this jam!...Kitten :)

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    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

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