Red Currant Jelly

I know I’ve already done jelly, but we had an unexpected windfall, as it were, from the elk hunting trip at the cabin.

Walt and the guys have a special elk hunting spot up on one of the peaks near the cabin. It’s at about 10,000 ft. elevation, and it’s breathtakingly beautiful. One day this year, they took a mid-day break and Walt saw some gorgeous red currants. The currants were huge this year, and the bushes were loaded with them, even after being repeatedly frosted. So he picked about half a gallon of them.

When we got back to Cheyenne, I made a half batch of jelly. Delicious!
 

RED CURRANT JELLY (see the jelly blog for more information on making jelly)

About 8 cups of currants – wash and put these in a large pot, add a cup or so of water. Bring to a boil, simmer about 15 minutes. Mash with a potato masher. Strain in a strainer, then cheesecloth, then a clean flour sack towel.
You’ll need 5 cups of juice
In a large pot:

5 c. currant juice

1 package of pectin

Stir. Bring to a rolling boil.

Add 7 c. sugar – stir well

Stir occasionally and bring to a rolling boil (one that can’t be stirred down). Boil hard 1 minute.

Remove from heat and skim.

Pour into sterile jelly jars. Seal with sterile lids. Process in boiling water bath for 5-10 minutes - this depends on the elevation where you live. About 7 or 8 half-pint jelly jars.

Such a pretty color!

We have such great blessings all around us.