Red Currant Raspberry Jelly
Just a touch of tart and a whole lot of berry sweetness is what this gorgeous Red Currant Raspberry Jelly is. Sadly, fresh currants are very seasonal and a little difficult for me to find. Many years ago I had a neighbour take me to a friends who had many berry bushes including black currant. From those black currants and raspberries I made a jelly. It had fantastic flavour and a deep rich red colour. It became my husbands new favourite thing to put on toast. Needless to say it didn’t last long and ever since he has been asking me to make it again.
My first problem was finding fresh currants, so I sent out a post on Facebook. I will admit that even though I’m a blogger, I am not a big fan of Facebook, rather I’m not a big fan of having to have a personal profile to have a blogging page. But on this day Facebook became my hero, if only for a short time, because right away I had a co worker tell me where I could find currants. Currants that were merely minutes away and I was thrilled to say the least.
Since I’m only an occasional canner and the first currant jelly was made well before my blogging days of saving everything and making notes, there was no recipe to be found. So I adapted/combined the raspberry and currant jelly recipes from Bernardin canning books. The result is a gorgeous vibrant red jelly that’s sweet with just a hint of tartness from the currants and rather fantastic on a toasted english muffin. Enjoy!
Recipe source for Red Currant Raspberry Jelly: Compelled To Cook
- 11 cups fresh red currants
- 6 cups fresh raspberries
- 1 2/3 cups water
- 7 cups granulated sugar
- 2 pouches liquid pectin
- 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