Currant jellyAugust 23rd, 2008 | Written by jfolkmann | Topic: garden
With currants from the bushes in our front yard we made some delicious currant jelly. We managed to get 2 jars out of our haul. It’s an easy recipe, it just takes a bit of time. (note: don’t try to double the recipe as it likely won’t set, just make 2 batches.)
- Preparation time
- Cooking time
- Difficulty 2
- 2 jars
- 3 cups of currant juice (about 3 1/2 pounds of berries)
- 3 cups of sugar
- 1 cup of water
Put the berries into a big pot and add a cup of water. Heat the berries until they burst. Put the squishy berries in a cheese cloth covered sieve, and let the juice strain through for at least 8 hours. (most recipes say leave it overnight…but i’m impatient)
Once you have the juice put 3 cups of juice and 3 cups of sugar into a saucepan and bring the mixture to the boil. Once boiling reduce the heat and simmer until the mixture thickens. You can test it by placing it on a cold plate, if the jelly sets it’s ready!
Once the jelly is thick enough, skim any scum off the top of the jelly then pour it into a sterilized jar and seal.