Red Currant Jelly

Ingredients

• 4 cups Red Currants (Freshly picked)
• 4 cups Granulated Sugar (Adjust to taste)
• 1 cup Water (For extracting juice)
• 2 tablespoons Lemon Juice (Optional, for added tartness and pectin activation)

Instructions

1. 1Wash the red currants thoroughly and remove any stems or leaves. Place the currants in a large saucepan with the water.
2. 2Bring the mixture to a boil over medium heat, then reduce the heat and simmer for 15 minutes, or until the currants are soft and have released their juice. Stir occasionally to prevent sticking.
3. 3Strain the cooked currants through a jelly bag or several layers of cheesecloth to extract the juice. Let the juice drip through naturally; do not squeeze the bag, as this can make the jelly cloudy. This process may take several hours.
4. 4Measure the extracted juice. For every cup of juice, add an equal amount of sugar to a clean saucepan. Add lemon juice if desired. Heat the mixture over medium heat, stirring constantly until the sugar is dissolved. Bring to a rolling boil and cook until the jelly reaches the setting point (220°F or 104°C on a candy thermometer). This may take 10-15 minutes.
5. 5To test for the setting point, place a small spoonful of the hot jelly on a chilled plate. Let it cool for a minute. If it wrinkles when you push it with your finger, it is ready. If not, continue cooking for a few more minutes and test again.
6. 6Remove the jelly from the heat and skim off any foam from the surface. Pour the hot jelly into sterilized jars, leaving about 1/4 inch of headspace. Seal the jars according to standard canning procedures.