The first weekend in July is usually the time to make Currant Jelly. I have one bush in the backyard that produces so many berries I can easily make 12-24 jars. Tonight I made 12. I might make a few more tomorrow.
Making Currant Jelly couldn’t be easier. I use my largest pot and fill it to the brim with berries – which doesn’t take long if I don’t bother to stem them. I just pull off clusters and put them in the pot!
Put them over a burner for about an hour until the juice is running out and the berries start to lose their color. Watch it though! You’ll have to turn the heat down at some point or they will bubble all over the top of your stove.
Strain the berries through cheese cloth and reserve the juice.
Measure 4 cups of juice into a deep pot. Boil hard for 5 minutes. Add 3 cups of sugar and boil hard for another 5 minutes. Reduce the heat and simmer for 12-20 minutes. You don’t need pectin, because currants contain so much pectin naturally.
Pour into sterilized jelly jars. Cap with new lids (old rims are OK). Screw lids on tightly. Listen for the popping as the jars cool.