Red Currant Jelly

Ingredients

Instructions

1. 1Wash 5 half-pint jars in hot soapy water, rinse well, and boil them in a canner or large pot of water for 10 minutes to sterilize, since this jelly processes for less than 10 minutes; keep the jars hot until filling.
2. 2Simmer the new lids in hot (not boiling) water per the manufacturer's directions and keep them warm.
3. 3Wash the screw bands in warm soapy water and set aside.
4. 4Rinse 4 pounds of red currants (removing the stems is optional at this stage since the mixture will be strained), place them in a large pot with 1 cup water, crush lightly with a potato masher, cover, and simmer for about 10 minutes, until very soft.
5. 5Pour the cooked currants and their liquid into a dampened jelly bag or several layers of cheesecloth set over a bowl, and let drip undisturbed for at least 2 hours without squeezing; measure out exactly 4 cups of the clear juice (red currants are naturally very high in pectin and acid, so no added pectin or lemon juice is needed).
6. 6Combine the 4 cups of currant juice with the 3 1/2 cups of sugar in a large saucepot and bring to a boil over high heat, stirring until the sugar dissolves.
7. 7Boil rapidly, stirring occasionally, until the jelly reaches the gel point: about 220°F on a candy thermometer, or when a spoonful sheets off a cold metal spoon in a single sheet rather than separate drops.
8. 8Remove from the heat and skim off any foam.
9. 9Ladle the hot jelly into the hot, sterilized jars, leaving 1/4 inch of headspace.
10. 10Remove air bubbles with a non-metallic spatula, wipe the rims clean, center a warm lid on each jar, and apply a band until fingertip tight.
11. 11Process in a boiling-water canner, jars covered by 1 to 2 inches of water, for 5 minutes for half-pints and 5 minutes for pints, timing from when the water returns to a full rolling boil.
12. 12Adjust for altitude: add 5 minutes at 1,001-3,000 feet, 10 minutes at 3,001-6,000 feet, 15 minutes at 6,001-8,000 feet, and 20 minutes above 8,000 feet.
13. 13Turn off the heat, wait 5 minutes, then remove jars to a towel-lined counter and let cool undisturbed for 12 to 24 hours.
14. 14Check each seal (concave, firm lid), remove the bands, wipe the jars, and label with contents and date.
15. 15Store in a cool, dark place up to 1 year for best quality; refrigerate after opening and use within about 3 weeks.
16. 16Do not alter the ratio of juice to sugar, since this recipe relies on the currants' own natural pectin and acid to set safely and properly.