Currant Raspberry Jelly Recipe
Are you looking for a mouthwatering Currant Raspberry Jelly recipe? The most important ingredient in Currant Raspberry Jelly is Fruits. It is an effortless Side Dish. Do let me know how you've liked my Currant Raspberry Jelly. Feedback keeps me mobilized and motivates me to try out novel ways.
Ingredients
1 quart red currants
2 pints fully ripe red raspberries
Water
4 8-ounce jelly glasses and lids or other 8-ounce heat-safe glasses
Paraffin
3 1/2 cups sugar
1/8 teaspoon salt
1/2 6-ounce package (1 3-ounce pouch) liquid fruit pectin
Directions
1. Remove stems from currants; rinse currants and drain. Rinse and drain raspberries. In heavy 4-quart saucepan, with potato masher or slotted spoon, thoroughly crush currants and raspberries. Over high heat, heat mixture to boiling, stirring frequently to prevent scorching. Reduce heat to low; cover and simmer 5 minutes or until fruit is very soft, stirring mixture occasionally.
2. Line colander or very large strainer with about 4 layers damp cheesecloth. Over large bowl, pour fruit mixture into colander; let stand until 2 cups fruit juice drains into bowl (this will take about 3 hours). If necessary, add enough water to make 2 cups juice. Do not squeeze fruit mixture in cheesecloth, or jelly may be cloudy. Set aside.
3. Prepare glasses and lids, and melt paraffin
4. In same 4-quart saucepan over high heat, heat juice, sugar, and salt to boiling, stirring constantly. Immediately stir in fruit pectin. Stirring constantly, heat until mixture comes to a full rolling boil; boil 1 minute. Remove saucepan from heat.
5. With spoon, skim off foam. Immediately ladle jelly into glasses to 1/2 inch from top and seal with paraffin When cool, cover glasses with lids.
2. Line colander or very large strainer with about 4 layers damp cheesecloth. Over large bowl, pour fruit mixture into colander; let stand until 2 cups fruit juice drains into bowl (this will take about 3 hours). If necessary, add enough water to make 2 cups juice. Do not squeeze fruit mixture in cheesecloth, or jelly may be cloudy. Set aside.
3. Prepare glasses and lids, and melt paraffin
4. In same 4-quart saucepan over high heat, heat juice, sugar, and salt to boiling, stirring constantly. Immediately stir in fruit pectin. Stirring constantly, heat until mixture comes to a full rolling boil; boil 1 minute. Remove saucepan from heat.
5. With spoon, skim off foam. Immediately ladle jelly into glasses to 1/2 inch from top and seal with paraffin When cool, cover glasses with lids.
