Red Currant & Raspberry Jelly

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 4 cups red currants, washed &, stemmed
• 3/4 cup water
• 4 cups raspberries
• 7 cups granulated sugar
• 1 (85 ml) packet liquid fruit pectin

Recipe

• 1 using a potato masher, crush currants in a very large stainless steel or enamel saucepan.
• 2 add water& bring to a boil over high heat.
• 3 reduce heat, cover& boil gently for 10 minutes.
• 4 add raspberries, return to a boil& boil gently for 3 minutes.
• 5 strain mixture through a coarse sieve, pressing pulp to extract juice& discarding the solids.
• 6 if you want, you can now pour the juice through a jelly bag (cheesecloth)- i'm lazy& don't do this!
• 7 you should have 4 cups of juice - when i don't get that amount, i top up with cranberry cocktail - combine juice with sugar in a very large stainless steel or enamel saucepan.
• 8 bring to a boil& boil hard, stirring constantly, for 1 minute.
• 9 remove from heat, stir in pectin& ladle into sterilized jars, leaving 1/2 inch head space.
• 10 be sure to remove any air bubbles.
• 11 place jars into boiling water in canner, add enough water to cover lids by 2 inches& return to boil.
• 12 boil for 5 minutes.
• 13 remove from canner, cool, label& store in cool, dark place.