Easy Red Currant Jelly
Easy two ingredient currant jelly is perfect for beginning home canners.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 3 cups
- Category: Jelly
- Method: Canning
- Cuisine: American
Ingredients
- For each pint of red currant juice, use 1 pound of cane sugar
- Almond extract (optional)
Instructions
- 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.
- Place cooked currants in cheese cloth or strainer to drain for several hours, preferably overnight.
- Measure juice. For each pint of juice, measure out 1 pound of cane sugar. Set sugar aside.
- Prepare canning jars, lids and water bath canner.
- In large, heavy bottom stockpot, boil juice for 10 – 20 minutes, until it starts to thicken and gel.
- Add sugar all at once. Stir constantly until sugar is dissolved. Continue stirring until mixture reaches a rolling boil. Boil one minute.
- Remove from heat. Add almond extract, if desired. (One teaspoon per pint of juice, or to taste.)
- Fill jars to 1/4″ headspace. Wipe rims and place two piece lids. Process jars in a water bath canner for 10 minutes.
- Remove jars from canner and place on a cloth out away from drafts. Allow to cool completely. (Overnight is good.)
- 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.
One pound of granulated sugar is roughly 2 1/4 cups.
Nutrition
- Serving Size: 1 tablespoon
Find it online: https://commonsensehome.com/currant-jelly/