Red Currant Jelly is delicious on muffins, toast, waffles, pancakes, ice cream or whatever your heart desires.
4 pounds fresh red currants
1 cup water
7 cups white sugar
4 fluid ounces liquid fruit pectin
Place the currants into a large pot, and crush with a potato masher or berry crusher if you have one. Pour in 1 cup of water, and bring to a boil. Simmer for 10 minutes. Strain the fruit through a jelly cloth or cheese cloth, and measure out 5 cups of the juice.
Pour the juice into a large saucepan, and stir in the sugar. Bring to a rapid boil over high heat, and stir in the liquid pectin immediately. Return to a full rolling boil, and allow to boil for 30 seconds.
Remove from heat and skim off foam from the top.
Ladle or pour into sterile 1/2 pint jars, filling to within 1/2 inch of the top.
Wipe the rims with a clean damp cloth. Cover with new sterile lids and rings. Process covered in a bath of simmering water for 10 minutes or the time recommended by your local extension for your area.
Recipe makes 12, 6-ounce jars.
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