How Do You Make Red Currant Jelly?
Red currants are prized for the flavor and bright red color they lend to jams and jellies. The fruits are often made into wine or used in pies or sauces, and are favored in Northern Europe. While less well known in America, red currants have been experiencing a rise in popularity for their use in cooking. This recipe yields approximately seven 1/2-pint jars of red currant jelly. Combine 12 cups, or about 3½ lbs., of red currants with 6 cups of water in a large heavy pan. Place over high heat and bring to a rolling boil. Reduce heat and simmer until the red currants are soft, about 15 minutes. Remove the pan from heat and use a potato masher to mash the currants, breaking them down as much as possible. Strain the mash through a jelly bag or piece of cheesecloth, allowing the liquid to drip into a large mixing bowl. Do not squeeze, but allow the juice to drip without force. Measure out 6 cups of the red currant liquid. Add water to make 6 cups if there is not enough. Pour the liquid into
