Red Currant Raspberry Jelly
    9250ml jars
    9250ml jars
    1. 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.
    2. 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.
    3. 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.
    4. 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!
    Recipe Notes

    Altitude Chart

    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

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