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Spiced Red Currant Jelly

Canadian.Recipes's picture
  Red currants 4 Cup (64 tbs)
  Water 2 Cup (32 tbs)
  Cinnamon piece 3 Inch
  Whole cloves 12
  Cider vinegar 1⁄2 Cup (8 tbs)
  White sugar 7 Cup (112 tbs)
  Liquid pectin 3 Ounce (1/2 Bottle)

Combine the currants, water, cinnamon, and cloves in a heavy-bottomed preserving kettle.
Crush with a potato masher.
Cover and cook together 10 minutes, crushing 2-3 times to extract all the juice.
Pour the cooked fruit into a moistened jelly bag and let drip overnight.
For a clear jelly, do not squeeze the bag.
Measure out 3 1/2 cups juice into a large preserving kettle.
Add the vinegar and sugar, stirring well to dissolve the sugar.
Place the kettle on a very high heat, bring to a full rolling boil, and boil hard 1 minute exactly.
Remove from the heat and stir in pectin.
Skim off any foam, using a metal spoon.
Pour into sterilized jars and seal with melted paraffin wax.

Recipe Summary

Difficulty Level: 
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes

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