Red Currant Jelly

Until recently, red currants could not be cultivated in the United States as they were considered an invasive species harmful to the timber industry and thus, banned. Now there are strains that do not cause damage to trees and they have slowly been introduced in the States once the ban was lifted.

Currants are still somewhat expensive and a bit of a novelty item (at least around here). I happened to find them on sale 2 pints for $5.00 but considering you need about seven pints to get five cups of juice, it does become a bit of a splurge to make this jelly. If you like currants, then it is worth every penny as it bears no resemblance to the stuff you can buy in a jar at the grocer. The only thing I've ever used red currant jelly for was glazing tarts or basting a roast duck, but I suppose this is special enough to sandwich between cookies or spread on toast.

You don't need a jelly bag to do this (some people tie a pillowcase over the back of a kitchen chair and let it drip in a pan) but it is neater and the apparatus disassembles easily for storage. If you're not planning to make jelly again, I'd line a sieve with cheesecloth and let it drain.

The recipe is flexible and if you run short of the five cups of juice you can make up a cup of it with water. I wouldn't go more than a cup though.

I used liquid pectin which saved time and guessing about the gelling point. With jam I don't worry about being so terribly exacting, but a weeping jelly would be unpleasant. With a pouch of liquid pectin, the guesswork is taken out of it.

You Will Need:

5 cups red currants juice(up to 1 cup of which may be water)
7 cups sugar
1 pouch liquid pectin (I used Certo)

Wash and stem the currants. Crush them with a potato masher. Place in a large pot and add 1 cup of water. Bring to a boil. Cover, and reduce to a simmer. Cook ten minutes. Drain through a jelly bag.

In a large pot, combine currant juice and sugar, stirring constantly until dissolved. Bring to a full rolling boil over high heat. A full rolling boil is one that does not stop when stirred. Stir in the pectin and return to full rolling boil. Cook exactly 1 minute. Remove from heat.

Ladle into heated jars leaving 1/4 inch headspace. Remove air bubbles and wipe rim and threads clean with a damp cloth. Top with heated lid and secure screw band. Place in a boiling water canner. When all jars are completed, lower rack, cover and bring to a boil making sure jars are covered by at least two inches of water. Process ten minutes. Remove lid, turn off heat and let cool five minutes before removing to a towel to cool. Space jars two inches apart and let cool 12-24 hours. Check for seals. Remove screw bands, wash jars clean and store.