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Red Currant Jelly

average rating

rate/review

prep time

15 min

total time

35 min

makes

Makes 8 (1-cup/250-mL) jars

photo by:

kraft

recipe by: kraft

What You Need

12 cups stemmed red currants (about 3-1/2 lb.)

1-1/2 cups water

1 box Certo Pectin Crystals

7 cups sugar

Make It

PLACE currants in large saucepan; add water. Bring to boil on medium heat, stirring occasionally. Reduce heat to medium-low; cover. Simmer 10 min., stirring occasionally. Place three layers of damp cheesecloth or jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl without squeezing until dripping stops.

MEASURE exactly 6 cups prepared juice into large saucepan. Add pectin crystals; mix well. Bring to full rolling boil on high heat. Stir in sugar. Return to full rolling boil and boil 1 min., stirring constantly. Remove from heat. Stir and skim foam for 5 min.

POUR immediately into warm sterilized jars, filling to within 1/4 inch of rims. Seal while hot with sterilized two-piece lids with new centres. Let stand at room temperature until set.

kraft kitchens tips

Jazz It Up

Red currants make a bright red jelly with a lovely flavour. Try thinning out the jelly with a little liqueur or fruit juice and spoon over a cheesecake, or use to glaze a fruit flan.