Happiness is fresh currant jelly — especially since this is the first year we beat the birds to the currants! We built a netted framework – it’s the only way to win!
Thought I might also share the recipe. Now, this makes a 1/2 batch (2 cups jelly) because I only have 1 red currant bush at the moment.
Red Currant Jelly Recipe
Yield: 2 cups jelly
4 cups red currants (you can leave the stems on)
1 cup water
2 cups sugar
Rinse currants. Add currants and water to heavy-bottomed, stainless steel pan. Crush currants lightly with potato masher (I actually crushed them a lot). Cook over low-moderate heat until currants are soft and become colourless — about 10 minutes.
Pour cooked currant mixture into a cheesecloth lined colander set over a bowl (use 4 layers of cheesecloth; wet and wring out the cheesecloth before lining the colander to keep the cheesecloth from absorbing the juice as it is strained) and allow to drip for about 4 hours. You can squeeze the mixture in the cheesecloth to extract more juice but it may cloud the jelly.
Yield 1 3/4 – 2 cups juice (mine yielded about 1 3/4 c so I topped it up with water to make 2 cups).
Wash pan used to boil currants. Place 2 cups of juice into pan and bring to a boil; boil 3 minutes. Add 2 cups of sugar and continue to boil until mixture reaches jelly stage. I boil mine until the thermometer registers 220 deg. F. For my currants this took 30 minutes.
Remove mixture from heat. Stir and skim off foam. Pour jelly into sterilized jelly jars. Seal. Process in hot water bath according to directions that came with your canner.