Raspberrry and Currant Jelly


raspberry currant jelly (640x399)My mother-in-law grew red raspberries and red currants. She would combine them for a wonderful jelly that had both the tartness of the currants and sweetness of the raspberries. For years, I have remembered how great her raspberry currant jelly was but although red raspberries are abundant at the local orchard, I did not have a source for red currants. Then last year, we decided to plant six red currant bushes. This year I had enough currants to make the jelly and it is as wonderful as I remembered. If you have red currants and raspberries in your area, make sure you use some of them for a exquisite jelly.

For detailed directions on canning procedures, check with your local cooperative extension service or use the Ball Blue Book.

Raspberry and Currant Jelly

4 cups red currants, washed and stemmed

3/4 cup water

4 cups red raspberries

6 cups granulated sugar

1 3-oz pouch liquid pectin

1.  Use a potato masher, crush currants in a large pot. Add water and bring to a boil over high heat. Reduce heat and cover and simmer gently for 10 minutes.

2. Add mashed raspberries and boil gently for 3 minutes. Remove from heat.

3. Place mixture in a dampened jelly bag and let drip undisturbed for at least two hours. Do not squeeze the bag as that may cause cloudy jelly. You should have 4 cups of prepared juice. If you need more juice add some water to the mixture in jelly bag and allow to drip.

2. Prepare jars by cleaning and heating in boiling water. Heat jar lids in water but do not boil.

3. Combine prepared juice and sugar in a large pot. Bring mixture to a full rolling boil that cannot be stirred down, stirring frequently.

4. Add pectin, immediately squeezing entire contents from pouch. Continue hard boil for one minute, stirring constantly. Remove from heat. Skim foam if necessary.

5. Ladel hot jelly into prepared jars, leaving 1/4 inch headspace. Wipe rim, Center lid on jar. Screw on band.

6. Process jars in boiling water container for 5 minutes. Remove jars and cool. Check lids for seal after 24 hours Lid should nt flex up and down when center is pressed. Makes approximately 6 (8 oz) half pint jars.

7. Admire the beautiful jelly and enjoy the sweetness of summer!


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