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Desserts

MCP Currant Jelly

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photo by:
kraft
I have a yard full of current bushes and make this jelly every year. It is a favorite of all my family & I send it from Alaska to California, & as far east as Indiana. My...read more
posted by
KELLYP41
on 8/1/2006
time
prep:
45 min
total:
3 hr
servings
total:
About 8 (1-cup) jars or 128 servings, 1 Tbsp. each
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what you need

5
cups prepared juice (buy about 5 lb. fully ripe currants)
1-1/2
cups water
1
box MCP Pectin
1/4
tsp. butter or margarine
7
cups sugar, measured into separate bowl

Make It

BRING boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.

STEM and thoroughly crush currants, one layer at a time. Place in large saucepan. Add water. Bring to boil. Reduce heat to low; cover and simmer 10 min. Place three layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 5 cups juice into 6- or 8- qt. saucepot.

STIR pectin into prepared juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 2 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.

LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Kraft Kitchens Tips

How to Measure Precisely
To get exact level cup measures of sugar, spoon sugar into dry metal or plastic measuring cups, then level by scraping excess sugar from top of cup with a straight-edged knife.
Altitude Chart
At altitudes above 1,000 feet, increase processing time as indicated. 1,001 to 3,000 feet - increase processing time by 5 min.; 3,001 to 6,000 feet - increase processing time by 10 min.; 6,001 to 8,000 feet - increase processing time by 15 min.; 8,001 to 10,000 feet - increase processing time by 20 min.
Jam or Jelly Didn't Set?
Every once in a while, you may find that your jam does not set the way you expected. If your efforts resulted in a runny batch, try our Remake Directions to improve your finished jam. If your jam still doesn't set, you can always use it as a glaze or syrup.
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