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Preparation Time - 45 Minutes
Preparation Method - Canning


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Redcurrant Jelly

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This Redcurrant Jelly recipe is an excellent side condiment when serving Stuffed Sheep Hearts.

Kagar K. | March 25th, 2024

Ingredients are for 4 Jars
Scale It
Ingredients:
Qty Unit Ingredient
2 pounds Redcurrants
1 1/2 cups Water
2 whole Cloves
1 teaspoon Lemon Juice
2 1/4 cups Sugar » approximately
Prep Time Process Time Overall Time
45 Minutes 1 Hour 1 hour 45 minutes
Directions:

- Pick stalks and leaves from the Redcurrants and wash well.

1. In a large pot, add currants, water, cloves and lemon juice.

2. Simmer for about 45 minutes.

3. Mash down the fruit with a potato masher to a pulp.

4. Put the pulp into a muslin cloth or layered cheese cloth over a large bowl and let the liquid drip into the bowl.

5. This could take several hours.

6. Squeeze the muslin cloth to be sure to collect all of the juices.

7. You will need 2 1/4 cups of sugar for every 2 1/2 cups of red currant juice.

8. Measure the juice produced and place it in a heavy-bottomed stockpot.

9. Bring it to a rolling boil.

10. Once the juice is boiled add the sugar.

11. Bring back to a rolling boil for 8 to 10 minutes.

12. Pour the jelly into prepared glass jars, leaving 1/4-inch headspace.

13. Wipe the rims clean, put on the lids and tighten the rings, then process in a boiling water bath for 10 minutes.

Submitted by Kagar K. | March 25th, 2024 See all of Kagar K.'s Recipes.

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@Kagar K. | March 25th, 2024
This Redcurrant Jelly recipe is an excellent side condiment when serving Stuffed Sheep Hearts.

I gave it a 5

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