Red Currant Raspberry Jelly
- 11 cups fresh red currants
- 6 cups fresh raspberries
- 1 2/3 cups water
- 7 cups granulated sugar
- 2 pouches liquid pectin
Servings: 250ml jars
- In a large heavy pot add currants, raspberries and water. Bring to a simmer and cook for 10 minutes, mashing fruit as it cooks down. Remove from heat and strain through several layers of cheese cloth or pour into a jelly bag. Allow liquid to drip out over several hours or preferably overnight. Gently press solids to retrieve the last bit of liquid, being careful not to over squeeze the fruit as squeezing the fruit will bring out the bitterness in the skins.
- Prepare canner, jars, snap lids and bands and assemble all necessary equipment such as tongs and towels prior to starting. Wash and rinse jars, snap lids and bands. Place jars on a rack in your canner. Fill with water to 1" above the jars. Heat until water reaches 180℉. Keep warm until ready to use. In a small pot add snap lids and cover with water. Heat until water reaches 180℉, keep warm until ready to use.
- To a large heavy pot add 7 cups of sugar, 6.5 cups of juice, and 2 tsp lemon juice. Bring to a rolling boil and add pectin. Continue with a rolling boil for a full minute. Remove from heat and skim foam. Immediately pour hot jelly into prepared jars leaving 1/4" headspace. Wipe rim and top with prepared lids, screwing the bands to finger tight. Place jars in prepared water bath canner, cover with lid and process for 10 minutes, adjusting for your altitude (see notes). For me it was 20 minutes. Turn off heat and allow canner to sit for 5 minutes before removing jars to a towel lined rack. Allow jars to cool undisturbed.
- Remove bands and clean jar tops if needed. Re attach bands loosely and label as desired. Store in a cool dark place for up to 1 year. Enjoy!
1001-3000 Increase time by 5 minutes
3001-6000 Increase time by 10 milnutes
6001-8000 Increase time by 15 minutes
8001-10000 Increase time by 20 minutes