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Ingredients
- 2 c. currant juice
- 2 c. red rasp. Juice
- 7 1/2 c. sugar
- 1 pack certo
Details
Preparation
Step 1
Prepare juice: currants – 2 qt. and ½ c. water. Wash fruit 1 qt. at a time in colander. Remove leaves if any. Cook stem and berries until soft over medium heat in 2 handled large pan. Pour hot pulp into bowl lined with cheesecloth. Tie off and tie or hang from faucet to drain juice out of bag made. Press with spoons until the juice is out of bag. Be careful not to get seeds. Set bag in dish to finish draining and let juice cool. Repeat same process with rasp. but just mash berries ( no water added). Set in different bowl.
Measure juice into 2 handled sauce pan. Follow directions for currant jelly from certo box to finish process. Pressure jars in canner. Bring to boil and cook for 5 minutes. Let stand overnight and then store.
OR you may freeze juice to make jell later.
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