Bright and refreshing both in colour and flavour, this jelly can do double duty as a sweet or slightly savoury spread.
- Portion size 250 servings
- Credits : Canadian Living Magazine: July 2008
- 6 cups stemmed red currants
- 6 cups raspberries
- 1 pkg (49 g) light fruit pectin crystals
- 4 1/2 cups granulated sugar
MethodIn large Dutch oven and using potato masher, crush red currants with raspberries. Add 1-1/2 cups (375 mL) water and bring to boil, stirring occasionally. Reduce heat, cover and simmer for 10 minutes.
Wet and wring out jelly bag; suspend on frame over large measuring cup or bowl. Fill with currant mixture; let drip, without squeezing bag, for about 2 hours or until juice measures 6-1/2 cups (1.625 L), adding up to 1-1/2 cups (375 mL) water if necessary.
Mix pectin with 1/4 cup (50 mL) of the sugar. In large clean Dutch oven, stir pectin mixture with juice; bring to full rolling boil over high heat. Stir in remaining sugar and return to full rolling boil, stirring; boil hard, stirring, for 1 minute. Remove from heat; skim off foam.
Using funnel, fill hot 1-cup (250 mL) canning jars, leaving 1/4-inch (5 mm) headspace. Cover with prepared lids. Screw on bands until resistance is met; increase to fingertip tight. Boil in boiling water canner for 10 minutes. (See Canning Basics)
Nutritional facts Per 1 tbsp (15 mL) : about
- Sodium 1 mg
- Protein trace
- Calories 33.0
- Total fat 0 g
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 8 g
- Iron 1.0
- Vitamin C 3.0