Home › Canning and Preserving › Red Currant Jelly

Red Currant Jelly

Select fruit that is full and large and under rather than over-ripe, and remove all dry and withered berries. If the stems seem dusty, wash the fruit well before removing it from the stems and toss it in a cloth to dry as much as possible; then remove the stems and put the currants on the fire to boil, using only a little more than enough water to prevent them burning and crushing some of the fruit to help make a liquid. If the jelly is intended to be used chiefly on the dinner-table with meats, threefourths of a pound of sugar to a pint of juice will produce a more acceptable article than when more sugar is used. Regarding the quantity of currants required, it will be found, if the fruit is very good, that a "box" of fruit will make two half-pint glasses of jelly.