Red currants are small red berries that are similar to gooseberries in growth and appearance. If you grow red currant shrubs in your garden, you will undoubtedly have a harvest of berries to cook and bake with when they ripen. Red currant jelly dates to a simpler era when homemakers created a variety of recipes out of foods grown in home gardens. Revive some of these old-fashioned favorites by making some of these simple recipes for your family. Red currant jelly is a basic jelly recipe with few ingredients. You can easily whip up this recipe on the stove top and when you are finished, you will have 4 pints of red currant jelly.
Place the red currants in the large saucepan and crush them with the potato masher.
Measure and pour the water over the red currants. Place the saucepan onto the stove top and set the heat to medium-high.
Cook and stir the red currants until they boil. Turn the heat down to medium-low and simmer the red currants for 10 minutes. Remove the saucepan from the heat.
Pour the red currants through the metal strainer or cheesecloth. Reserve the juice and measure 5 cups of juice for making jelly.
Pour the juice back into the saucepan and add the sugar to the juice.
Return the saucepan to the heat. Turn the burner to high, and heat the juice until it boils. Add the liquid pectin, stirring well. Boil the juice mixture for 30 seconds and then remove it from the heat.
Use the spoon to remove any foam that forms on the top of the jelly.
Pour the jelly into sterile jars or plastic containers. Leave ½-inch of empty space at the tops of the containers. Place lids on the containers. If you are canning the jelly, use sterile rings and lids. Process the pint jars in a water-process bath by placing the jars in boiling water (covering the tops of the jars) for 10 minutes. Remove the jars from the water.
Store jelly in jars at room temperature. Store jelly in plastic containers in the refrigerator or freezer.