Red Currant Jelly

Ingredients

• 3 pounds red currants – rinsed, leaves removed
• 0.5 cup water
• 1 cup granulated sugar – per 1 cup currant juice (measure after straining)

Instructions

1. Prepare a boiling water canner: fill with enough water to cover jars by 1–2 inches and bring to a simmer. Wash 4 half-pint jars, lids, and rings; keep jars hot in the canner or a 200°F (95°C) oven.
2. Place the red currants and the water in a large nonreactive pot. Bring to a simmer over medium heat, then mash the fruit with a potato masher to release juices. Cook, stirring and mashing occasionally, until the currants have broken down, 8–10 minutes.
3. Pour the hot pulp into a jelly bag or a cheesecloth-lined sieve set over a large bowl. Let drain without pressing to keep the jelly clear, 8–12 hours or overnight.
4. Measure the strained juice. For each 1 cup juice, measure out 1 cup granulated sugar.
5. Return the measured juice to a clean, wide pot and bring just to a boil over high heat. Add the measured sugar all at once, stirring until fully dissolved.
6. Boil hard, stirring frequently and skimming foam, until the jelly reaches 220°F (104°C) on a thermometer or the sheeting test is achieved (thick, two-drop sheet from a chilled spoon), about 8–12 minutes. If the temperature stalls, continue boiling; the bubbles will look smaller and more syrupy when near the set.
7. Remove from heat and let the boil subside for 30 seconds, then skim any remaining foam for a clear finish.
8. Working quickly, ladle hot jelly into hot jars, leaving 1/4-inch headspace. Wipe rims, apply lids, and screw bands fingertip-tight.
9. Process in a boiling water canner for 10 minutes (start timing when water returns to a full boil). Adjust for altitude per local guidelines.
10. Turn off heat; let jars rest in the canner 5 minutes. Remove to a towel-lined surface and cool 12–24 hours. Check seals, wipe jars, label, and store in a cool, dark place up to 1 year. Refrigerate after opening.