iRedcurrant Jelly

1. Prepare a boiling-water canner with a rack; wash 5 half-pint jars and keep them hot in the canner. Prepare lids and rings according to manufacturer’s directions.

2. Combine the rinsed redcurrants and water in a wide preserving pan. Bring to a simmer over medium heat, then cook, stirring and gently crushing the fruit, until the currants collapse and release their juice, 10–15 minutes.

3. Line a sieve with a damp jelly bag or several layers of damp cheesecloth and set over a deep bowl. Pour in the hot fruit pulp and let it drip without pressing until the dripping stops, 4–12 hours (overnight is ideal) for a clear jelly.

4. Measure the collected juice—you should have about 4 cups. Rinse and dry the preserving pan; return the juice to the pan and add 4 cups granulated sugar (use 1 cup sugar per 1 cup juice; adjust the sugar if you have more or less juice). Warm over medium heat, stirring, until the sugar is fully dissolved, 3–5 minutes.

5. Increase heat to high and bring to a full rolling boil. Boil hard, stirring occasionally, until the jelly reaches setting point, 8–12 minutes. Doneness cues: it should reach 220°F/104–105°C at sea level, sheet from a spoon, and wrinkle on a cold plate. Skim foam as needed.

6. Working quickly, ladle the hot jelly into hot jars, leaving 1/4 inch headspace. Wipe rims, apply lids, and screw bands on fingertip-tight.

7. Process the jars in a boiling-water canner for 10 minutes (start timing when the water returns to a full boil). At higher altitudes, add 5 minutes for 1,001–6,000 ft and 10 minutes above 6,000 ft.

8. Remove jars to a towel-lined rack and cool undisturbed 12–24 hours. Check seals, wipe jars, and label. Store sealed jars in a cool, dark place; refrigerate any unsealed jars and use first.