No-cook Red Currant Jelly
|Red currants||2 Quart|
|White sugar||5 Cup (80 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Pectin powder||1 3⁄4|
|Water||3⁄4 Cup (12 tbs)|
Crush currants in blender for speed.
Otherwise a fine sieve works well.
Strain, and measure 3 cups juice into bowl; mix in sugar and lemon juice.
Let stand 20 minutes, stirring occasionally.
Boil pectin and water together 1 minute; remove from heat, and stir in fruit-juice mixture.
Stir 2 minutes, and pour into 6Ã¢â‚¬â€8 jelly glasses, jam jars or freezer cartons.
Leave at room temperature 24 hours.
Cover with waxed paper and metal or cardboard lids.
Store in freezer or refrigerator.
Note: To use pulp, add 2 cups water to remaining currant pulp, and bring to boil.
Simmer 5 minutes, and strain.
Add sugar to sweeten.
Bring again to boil, and pour into screw-top jars.
Keep refrigerated, and use in combination with soda water or other carbonated beverages for cool drinks.