Ingredients for Red Currant Raspberry Jelly
- 4 cups red currants
- Water
- 2 cups raspberries
- Granulated Sugar
- Liquid Fruit Pectin
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How to Make Red Currant Raspberry Jelly
- Combine red currants, raspberries, sugar, and lemon juice in a large, heavy-bottomed saucepan.
- Bring mixture to a boil over medium-high heat, stirring frequently to dissolve the sugar.
- Reduce heat to medium-low and simmer for 15-20 minutes, or until the setting point is reached (a small amount of jelly placed on a chilled plate wrinkles when pushed with a finger).
- Remove from heat and skim off any foam.
- Ladle the hot jelly into sterilized jars, leaving 1/4 inch headspace.
- Wipe the rims of the jars clean, seal with lids and rings, and process in a boiling water bath for 10 minutes.
- Remove jars from the canner and let cool completely. You should hear a satisfying 'pop' as the jars seal.
- Once cooled, check the seals to ensure they are airtight. Store in a cool, dark place for up to one year.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
726g
Fat
0g
Carbs
63g
