Rembert Family Favorite Recipes

   
 

Currant Jelly

Preparing the juice

2 ½ quarts red currants, +/- a bit, leave currants on stems and wash well. Add 1 cup water and cook until currants are white looking. Pour into a large colander set over a large stainless or enamel pot or glass bowl and let drain several hours or overnight. Or use the traditional jelly bag, but that’s much more trouble. Pour juice into quart jars and refrigerate until seeds/pulp settle to bottom. Be careful when measuring juice later to leave the sediment in the jar.

 

Making the jelly:

 

Pour 4 cups juice into preserving kettle.

Bring to boil.

Add 3 cups sugar and bring to rolling boil.

Boil about 7-8 minutes. Foam will have turned from pink to dark red and jelly will be making ‘frog eyes’ as it boils. You can do the ‘sheets off a spoon’ test, but I have better luck with the timer.

 

Pour into hot jars and seal.

Makes about 4 half pints.

You can use 5 cups of juice.  Add another ¾ cup sugar.

 

Variation: Razzy Currant Jelly

Use 2 cups of raspberry juice and 2 cups of currant juice. Proceed as above.

 

From Nana’s Kitchen

July 2002