Red Raspberry and Currant Jelly
|Currants||1 1⁄2 Pound|
|Water||1⁄2 Cup (8 tbs)|
|Raspberries||1 1⁄2 Quart|
|Granulated sugar||3 Pound (7 Cup)|
|Fruit pectin||1⁄2 Cup (8 tbs)|
Crush currants thoroughly, add the water, and bring to boil.
Meanwhile crush the raspberries thoroughly, add to the currants, and squeeze through a jelly cloth, see Extracting Juice.
Measure the juice into a large saucepan—there should be 4 1/2 c.
If not enough, pour a little more water through the pulp in the jelly bag and squeeze again.
Add the sugar to the juice, mix, and bring to a boil.
Then add the liquid pectin, stirring constantly.
Bring to a full rolling boil that can not be stirred down, and boil hard 1/2 min.
Remove from heat, skim; then prqeeed as in Concord Grape Jelly I.