RASPBERRY AND CURRANT JELLY

Ingredients

• 1 pound Raspberries (Quantity estimated (not specified in original recipe))
• 1 pound Currants (Quantity estimated (not specified in original recipe))
• 1 cup Granulated Sugar (Quantity estimated (not specified in original recipe))

Instructions

1. 1Pick over the raspberries and currants, removing any stems and damaged fruit. Wash the berries gently.
2. 2Place the washed raspberries and currants in a preserving kettle or large saucepan. Pound the fruit gently with a wooden masher to release the juices. Cook slowly over medium heat until the fruit turns white and the liquid drops slowly from a spoon, about 20-30 minutes. Stir frequently to prevent scorching.
3. 3Remove the fruit mixture from the heat. Place a jelly bag (or a few layers of cheesecloth) over a large bowl. Carefully pour the fruit mixture into the jelly bag. Allow the juice to drip through overnight, or for at least 8 hours.
4. 4The next morning, measure the juice. For every pint of juice, measure a pint of granulated sugar. Place the juice in a clean kettle or saucepan and bring to a boil. Heat the sugar in a separate pan. Once the juice is boiling, add the heated sugar and stir until dissolved. Continue to boil, skimming off any foam that forms on the surface, three times. Test the liquid with a candy thermometer to see if it reaches 220°F (104°C), or let it drip from a spoon; it should form a sheet and jell when cooled. Strain the jelly into sterilized jelly glasses.