CURRANT JELLY
This recipe, from Canadian Living, calls for a combination of red & white currants. Cultivated white currants are available at farmer's markets & specialty stores. Since I'm a lucky person with a red currant bush in my yard, I don't do the combo. The prep time includes the "dripping" time. Use this tart/sweet jelly on toast, glaze a pork roast OR check out the Zaar recipes that use it!
Provided by CountryLady
Categories Jellies
Time 2h30m
Yield 10 cups
Number Of Ingredients 5
Steps:
- Using a potato masher or an immersion blender, crush currants in a large Dutch oven.
- Add water& bring to a boil, stirring occasionally; reduce heat, cover& simmer until currents are softened& deflated, about 10 minutes.
- Wet a jelly bag (I use cheesecloth), wring out& suspend on a frame over a large measuring cup or bowl.
- Fill with currants& liquid; let drip, pressing bag lightly, until juice measures 6 1/2 cups, about 2 1/2 hours.
- Stirring constantly, bring juice& pectin to a boil in a large, clean pot.
- Add sugar, bring to a full rolling boil, stirring constsntly with a wooden spoon; Boil vigorously, stirring, for a minute.
- Remove from heat, skim off foam& pour into hot canning jars, leaving 1/4 inch of headspace.
- Wipe rims (if necessary), cover with prepared lids& screw on bands fingertip tight.
- Boil in boiling water canner for 10 minutes.
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Lusungu Munthali
m_lusungu@yahoo.comThis is a great recipe! I'll definitely be making it again.
Levi Sinner
sinner-levi@aol.comI love this jelly on my morning toast. It's the perfect way to start my day.
Ameer jutt
ja@hotmail.comThis is the perfect jelly to use for thumbprint cookies. It's sweet and tart, and it holds its shape well.
Dulani Dhrmakeerthi
d23@gmail.comThis jelly is a bit too runny for my taste. I think I'll try cooking it for a little longer next time.
Zahidyounis Rock_Man
z.r7@yahoo.comI love the vibrant red color of this jelly. It's so festive and perfect for holiday gifts.
Elsie Thompson
e.thompson68@gmail.comThis is a great recipe for beginners. It's simple to follow and the jelly turns out perfectly every time.
Amanda Martins
amanda_m@gmail.comThis jelly is way too sweet for my taste. I think I'll try reducing the amount of sugar next time.
Swortz Dreamboat
s33@yahoo.comI've made this jelly several times now and it's always a hit. It's so easy to make and it tastes delicious. I love giving it as gifts to my friends and family.
Ikudabo Oladunni
ikudabo_oladunni59@gmail.comI'm not a huge fan of currants, but I thought I'd give this recipe a try. I'm glad I did because it's actually really good! The jelly has a nice tart flavor that's perfect for spreading on toast or scones.
8 ball pool
b.810@gmail.comI used this jelly to make a glaze for my roasted chicken and it was incredible. The jelly caramelized beautifully and gave the chicken a lovely sweet and tangy flavor.
Choix Phone
p.c@aol.comThis is the best currant jelly I've ever had! I love the way the seeds add a little crunch.
Naveed Sain
s4@gmail.comFollowed the recipe exactly and the jelly didn't set. Not sure what went wrong.
Alicia Banton
banton_a@gmail.comThis jelly is a bit too tart for my taste, but I can see how others might enjoy it. It's definitely a good quality jelly.
Brandon Twitor
b@gmail.comI've never made jelly before, but this recipe made it so easy. The jelly turned out perfectly and tastes amazing. Thanks for sharing!
Mutasem XxX
m@yahoo.comEasy to make and delicious. I love the natural sweetness of the currants. Will definitely be making this again.
Bhupal Biswakarma
biswakarma_bhupal@gmail.comThis currant jelly recipe is an absolute keeper! The perfect balance of sweet and tart, with a beautiful red color. I used it on my morning toast and it was heavenly!