RED CURRANT/RED
RASPBERRY JELLY
1
1/2 qts. red currants
1 1/2 qts. red raspberries
1/2 c. water
6 1/2 c. sugar
1 box pectin
Place
berries and water in a pan, crush berries. Simmer 10
minutes, strain. Measure out 5 cups juice.
Add pectin and bring to a boil. Add sugar all at once and
boil 1 minute.
Remove from heat, skim off foam and pour into jars. Adjust
caps and process in boiling water bath 10 minutes.
Makes 7 1/4 cups.