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!
Provided by CountryLady
Categories Jellies
Time 1h
Yield 8 cups
Number Of Ingredients 5
Steps:
- Using a potato masher, crush currants in a very large stainless steel or enamel saucepan.
- Add water& bring to a boil over high heat.
- Reduce heat, cover& boil gently for 10 minutes.
- Add raspberries, return to a boil& boil gently for 3 minutes.
- Strain mixture through a coarse sieve, pressing pulp to extract juice& discarding the solids.
- If you want, you can now pour the juice through a jelly bag (cheesecloth)- I'm lazy& don't do this!
- 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.
- Bring to a boil& boil hard, stirring constantly, for 1 minute.
- Remove from heat, stir in pectin& ladle into sterilized jars, leaving 1/2 inch head space.
- Be sure to remove any air bubbles.
- Place jars into boiling water in canner, add enough water to cover lids by 2 inches& return to boil.
- Boil for 5 minutes.
- Remove from canner, cool, label& store in cool, dark place.
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Muhammad Ayyan Hassan
[email protected]This jelly is a perfect gift for friends and family.
SANGE NKUMANDA
[email protected]I can't wait to try this recipe with different fruits.
Sumira Kharel
[email protected]This is a great recipe for beginners. It's easy to follow and the results are delicious.
Edmond Maale
[email protected]I'm so glad I found this recipe. It's a new family favorite.
Ali Nesi
[email protected]This jelly is a great way to add a pop of flavor to your favorite dishes.
Teresa Walker
[email protected]I love the color of this jelly. It's so vibrant and cheerful.
barakatullah Amiri
[email protected]This is the perfect jelly for a summer picnic.
Clarence More
[email protected]I'm not a big fan of jelly, but this one is really good.
Ajmal Khattak
[email protected]This jelly is so versatile. I've used it on toast, scones, and even ice cream.
Khalid Rasa
[email protected]I made this jelly for a party and it was a huge hit. Everyone loved it!
Farduus Muxumed
[email protected]This is a great recipe for using up leftover fruit.
Roji Kc
[email protected]I had some trouble finding red currants, but I was able to substitute cranberries. The jelly still turned out great.
Zachary Ryan
[email protected]This jelly is a little tart for my taste, but I still enjoyed it.
Doya Bungz
[email protected]I followed the recipe exactly and my jelly turned out perfectly. I can't wait to try it on my next batch of scones.
Thato Letebele
[email protected]This is the best red currant and raspberry jelly I've ever had!
Carlissa Harrison
[email protected]I've made this jelly several times now and it's always a hit with my family and friends.
Aziz Tofic
[email protected]This jelly is so easy to make! I love that I can use fresh or frozen fruit.
Saro Shop
[email protected]I love the combination of red currants and raspberries in this jelly. It's so unique and flavorful.
Lakshi Paudel
[email protected]This recipe is a delightful blend of tart and sweet. The red currants and raspberries create a vibrant jelly that is perfect for spreading on toast or scones.