Prep Time::30 mins
Cook Time::30 mins
Total Time:: 1 hr
Servings::64
Yield::8 (½-pint) jars
Ingredients
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4 pounds fresh red currants
1 cup water
7 cups white sugar
4 fluid ounces liquid fruit pectin
Directions
Place red currants into a large pot and crush with a potato masher or berry crusher if you have one. Pour in 1 cup of water and bring to a boil. Simmer for 10 minutes. Strain the fruit through a jelly cloth or cheese cloth, and measure out 5 cups of the juice.
Pour juice into a large saucepan and stir in sugar. Bring to a rapid boil over high heat, and stir in liquid pectin immediately. Return to a full rolling boil, and allow to boil for 30 seconds.
Remove from heat and skim off foam from the top. Ladle or pour into sterile ½-pint jars, filling to within ½ inch of the top. Wipe the rims with a clean damp cloth. Cover with new sterile lids and rings. Process covered in a bath of simmering water for 10 minutes.
From the Editor
For safety when canning and preserving foods, contact your local extension for processing times in your area that will be specific to your altitude.