Red Currant Jelly

Red currants are one of those berries that make a wonderful homemade jelly — bright, fragrant, and pleasantly tart. And the best part is that you don’t need to remove the currants from their stems when making the jelly. This makes preparing the berries much easier and helps preserve the beautiful, clear color of the finished jelly 

Ingredients

• Red currants

• Sugar

(The proportions are given below)

Steps

1. Rinse the currants with cold water

2. Pour a small amount of water into a pot, just enough to cover the bottom, and add the currants together with their stems

3. Bring to a boil, then reduce the heat and mash the currants with a potato masher

4. Cover with a lid and simmer over low heat for 15–20 minutes

5. Strain the liquid through cheesecloth. Ideally, let the liquid drain first, then gently squeeze the cheesecloth with your hands. Do not squeeze too hard, otherwise the jelly will not be clear

6. Weigh the strained liquid and measure out the same amount of sugar, using a 1:1 ratio

7. Return the liquid and sugar to the pot and cook over low heat for 20 minutes, stirring occasionally

8. Strain the finished liquid once again, as a layer of foam will form on the surface, and pour into jars

9. The jelly will set in the refrigerator after a few hours