| Red Currant Jelly
4 pounds of fully ripe red currants
1 cup of water
1 pouch of Certo
7 cups of sugar
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Thoroughly crush the currants. Add 1 cup water; bring to a boil and simmer, covered, 10 minutes. Place in jelly bag and squeeze out juice. This should make 5 cups of juice; if not quite enough, add a little water. Put juice into a large (4 to 8 quart size) saucepan. Set opened Certo pouch in a cup or glass until ready to add to boiling fruit juice. Thoroughly mix sugar into juice. Bring to a boil over high heat, stirring constantly. At once, stir in Certo. Bring to a full rolling (a boil that can't be stirred down) and boil hard 1 minute, stirring constantly. Remove from heat, skim off foam with metal spoon and pour quickly into sterilized glasses, leaving 1/2 inch space at top. Wipe any spills. Cover with 1/8 inch hot paraffin; 1 thin layer makes the best seal. Store in a cool dry place. Yields: about 7 1/4 cups.Red Currant Jelly 2
3 1/2 quarts of currants
5 cups of prepared juice
7 cups (3 lbs.) granulated sugar
1 pouch Certo fruit pectin
Remove stems from currant clusters. Crush fruit one layer at a time. Add 1 cup water. Cover and simmer 10 minutes. Stir. Place juice in damp jelly bag. Let drip, measure 5 cups juice. Place in 6 to 8 quart saucepan. Stir sugar into juice. Bring to rolling boil. Stir. Add pectin. Bring to boil 1 minute. Skim foam. Ladle into hot jars to 1/2" at top. Use paraffin. Tighten lids. Use 20 minute bath. Makes 8 cups. Red Currant Jelly 3 1 1/2 quarts of red currants
1 1/2 quarts of red raspberries
1/2 cup of water
6 1/2 cups of sugar
1 box pectin
Place berries and water in a pan, crush berries. Simmer 10 minutes, strain. Measure out 5 cups juice. Add pectin and bring to a boil. Add sugar all at once and boil 1 minute. Remove from heat, skim off foam and pour into jars. Adjust caps and process in boiling water bath 10 minutes. Makes 7 1/4 cups. |
