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Currant Jelly

jar of currant jelly and currants

5 from 1 reviews

Easy two ingredient currant jelly is perfect for beginning home canners.

Ingredients

  • For each pint of currant juice, use 1 pound of cane sugar
  • Almond extract (optional)

Instructions

  1. Wash currants, removing leaves and debris but leaving stems intact. Put currants in large stock pot and simmer on low heat, smashing occasionally, until soft.
  2. Place cooked currants in cheese cloth or strainer to drain for several hours, preferably overnight.
  3. Measure juice. For each pint of juice, measure out 1 pound of cane sugar. Set sugar aside.
  4. Prepare canning jars, lids and water bath canner.
  5. In large, heavy bottom stockpot, boil juice for 10 – 20 minutes, until it starts to thicken and gel.
  6. Add sugar all at once. Stir constantly until sugar is dissolved. Continue stirring until mixture reaches a rolling boil. Boil one minute.
  7. Remove from heat. Add almond extract, if desired. (One teaspoon per pint of juice, or to taste.)
  8. Fill jars to 1/4″ headspace. Wipe rims and place two piece lids. Process jars in a water bath canner for 10 minutes.
  9. Remove jars from canner and place on a cloth out away from drafts. Allow to cool completely. (Overnight is good.)
  10. Remove rings and double check seals. Wipe up any spills. Label jars and store in a cool, dry location out of direct light.

Notes

Quality is best if used within two years of processing. Once jar is opened, refrigerate uneaten portions and use within a few weeks. Nutrition information is estimated for a yield of 3 cups of jelly from one pint of juice.

Nutrition

Keywords: currant, jelly