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- 8 lbs (3.6 kg). red currants (or a mixture of red and white)
- 5 cups (1175 ml) water
- 6 lbs (2.7 kg). sugar, approx.
- Wash the red currants and put in the preserving pan with the water.
- Put the pan over a low heat, simmering for about 45 minutes, until the currants are tender and can be mashed.
- Scald a jelly bag, and drain the juice through without squeezing the bag; this is best done overnight.
- Measure juice into the preserving pan and put over a low heat.
- Add 2 cups (475 ml) of sugar to each 2 and 1/2 cup (125 ml) juice, and allow the sugar to dissolve completely over a low heat, stirring from time to time.
- Bring the pan to a rolling boil for about 10 minutes.
- Test for jellying, or use the candy theermometer to 220 degrees (100 C.).
- Pour into hot, sterilized canning jars, leaving 1/4 inch head space.
- Wipe jar rims and adjust lids.
- Process 5 minutes in a boiling water bath.
- The process time given is for processing at altitudes of
0 - 1,000 feet. Add 1 minute to the processing time for
each 1,000 feet of additional altitude.
Please note: For food safety, USDA no longer recommends
the use of parafin for sealing.
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