Print Friendly Recipe
- 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.
Copyright ©1997-2018 by Synergetic Data Systems Inc. All rights
SDSI neither endorses nor warrants any products advertised herein. All
recipe content provided to SDSI is assumed to be original unless identified
as otherwise by the submitter.
SDSI provides all content herein AS IS, without warranty. SDSI is
not responsible for errors or omissions, nor for consequences of improper
preparation, user allergies, or any other consequence of food preparation
Send comments to
our email. For
more information, check our About
the Cookbook page.