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Blackcurrant Jelly (No Certo or Pectic Required)

You will need:

4 cups of washed and stemmed blackcurrants or a mixture of red currants, black currants and gooseberries will work as well

4 cups of water

4 cups of sugar

5 half pint jelly jars (they are the smallest of the jars available)

Pour currants into large saucepan with 4 cups of water. Boil vigorously for 1 minute then reduce heat, cover and simmer for 25 minutes while crushing berries with potato masher every few minutes to release the juice.

Use a jelly bag or an old pillow case that has been scalded with boiling water and put the bag or case into another large bowl and pour berry mixture into it. Tie the top of jelly bag or pillow case and hang to drip. I use two chairs and a broom handle to suspend the jelly bag and let drip for at least four hours.

Do not squeeze or scrape the sides of jelly bag as this will make your jelly cloudy.

You should end up with four cups of juice. If needed you can add a little water to top it up.

Return juice from berries to clean saucepan and boil on high for 1 minute stirring constantly.

Add four cups of sugar and stir until dissolved completely.

Reduce to medium heat and boil ( should be a good steady boil) without stirring for 25 minutes.

Jelly should sheet off a spoon or use a cold plate and put a spoon full on the cold plate and see if it sets on the plate before removing from heat.

When ready, pour into hot sterilized jars to within 1/4 inch of the top and cover immediately. Let sit at room temperature for at least 24 hours.

Jelly should be completely set by then.

Miss Kitty's Corner

Wednesday, July 13, 2011

NEW VIDEO POSTED TO YOUTUBE

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