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This summer our currant bushes were full to overloaded and since we weren’t on holidays when they were ripe!!!! Woohoo, not just feeding the local wildlife!!!! The lad and I set out to make some jam. He’s hadn’t had currant jelly before so this was a new experience for him. He thought it was a hoot! 🙂 It was a lot like making gooseberry jelly but currants, especially black currant, have naturally occurring pectin so guess what you don’t have to add to them?
How to make it
We didn’t have quite enough black currants to make a full recipe so we added some red currants in. I kinda had to wing it a bit as I found no recipes online for a mixture of black currant and red currant.
I used about 1.5 lbs black currants (as that’s what we had) and another 2 lbs of red currants (as that’s what we had left after making just plain red currant).
Crush the fruit in a pan with water (about a cup) and let it come to a good boil. You want all the juice released from the berries.
Use pantyhose, or cheesecloth or jelly cloth to get all the juice out. Some recipes say not to squeeze but just to set it in a container and drip the juice all out. I let my boy have fun. 🙂
Measure how much juice you have, add that much sugar, put it in a pan and bring to a boil.
You’ll want to skim off the scum. This stage took the longest. You need to bring the jelly to the “Jell point”. I know what that is, but if you don’t, here’s a helpful page for you.
Then put into your sterilized canning jars, drop into the canner for 10 minutes boiling and voila, you to will have a lovely black/red currant jelly.