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No-cook Red Currant Jelly

Canadian.kitchen's picture
Ingredients
  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)
Directions

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 6—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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Dessert
Method: 
Boiled
Interest: 
Party

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