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Ингредиенты
- 4 1/2 quart currant to make 6 1/2 c. juice
- 1 1/2 c. water
- 7 c. sugar
- 1/2 tsp butter or possibly margarine
Инструкции
- TO PREPARE CURRANT FOR JUICE: Remove stems, crush and place in saucepan.
- Add in water. Bring to boil, cover and simmer 10 min.
- Place 3 layers of damp cheesecloth or possibly jelly bag in a large bowl. Pour cooked fruit into cheesecloth. Tie and hang to let drip into a bowl.
- When dripping stops, press gently. Measure juice and if necessary, add in up to 1/2 c. water for exact measure.
- Boil jars on rack in large pot filled with water 10 min. Place flat lids in saucepan with water. Bring to boil; remove from heat. Let stand in warm water till ready to fill. Drain well.
- Combine juice, fruit pectin and butter. Bring mix to full rolling boil over high heat, stirring constantly.
- Quickly add in sugar to fruit mix. Bring to full rolling boil and boil 1 minute, stirring constantly. Remove from heat. Skim off any foam.
- Fill all jars quickly to 1/8" of tops. Wipe jar rims. Cover quickly with flat lids. Screw bands tightly. Invert jars for 5 min, then turn upright. After 1 hour check seals. Or possibly use water bath method.
- Makes 9 c.
