Currant Jelly

Ingredients
2 quarts ripe currants 1 cup water 2 cups sugar 3 oz liquid pectin

Wash and stem black, red or yellow currants. Place in a deep saucepan and add water. Bring to a boil and cook at a soft boil for 15 minutes. The fruit will develop a whitish color when ready. Strain through a jelly bag. Do not squeeze the pulp as it will make the jelly cloudy. Collect the juice, place into a saucepan and heat to boiling. Add sugar and pectin and bring to a boil for 5 minutes, stirring constantly. Skim off foam, pour into hot sterile jars and seal.

Currant-Honey Jam

Ingredients
3 quarts ripe currants 6 cups sugar ½ cup honey

Wash and stem currants and place in a deep saucepan. Crush a few of them to provide a little cooking juice. Bring to a slow boil for 1 full minute, then add sugar and mix thoroughly. Simmer for 20 minutes. Slowly fold in the heated honey and mix throughly. Simmer for 5 minutes. Remove from heat and pour into hot, sterile jars and seal.

Currant-Mint Jelly

Ingredients
2 quarts ripe currants 1 cup water 3½ cups mint leaves ¼ cup vinegar 3½ cups sugar 3 oz liquid pectin

Wash currants in cold water, then drain and stem being careful not to damage fruit. Place currants in a deep suacepan and bring to a boil, then simmer for 15 minutes. Fruit will become colorless when ready. Strain through a jelly bag, but be careful not to squeeze any of the pulp through. Add water, mint leaves, vinegar and sugar and mix thoroughly. Bring to to hard boil for 3 full minutes while stirring constantly. Add pectin and boil for 5 minutes. Skim off foam, strain out mint leaves and pour into hot sterile jelly jars and seal.

Currant-Raspberry Jelly

Ingredients
4 cups ripe currants 4 cups raspberries ¾ cup sugar per cup of sauce 3 oz liquid pectin

Wash and clean fruit and mix together in a saucepan. Crush by hand or use a blender. Bring mixture to a boil and allow to simmer for 10 minutes. The skin of the currants will appear colorless when ready. Strain the cooked mixture through a jelly bag. Measure out 8 cups of the juice and add sugar as directed above. Boil until the sugar is completely dissolved, then add the pectin. Hold the boil for 1 full minute. Skim off foam and pour into hot, sterile jars and seal.

Spicy Currant Jelly

Ingredients
4 cups ripe currants ¼ cup cider vinegar ¼ cup water 1 tsp ground cloves 1 tsp ground cinnamon 6 cups sugar 3 oz liquid pectin

Wash and clean currants. Hand mash in a deep saucepan or use a blender. Add cold water and vinegar. Add spices and mix thoroughly. Place over high heat and bring to boil while stirring constantly. Then simmer over low heat for 10 minutes. Add sugar and stir well. Bring to a hard boil till sugar dissolves then add pectin and bring to boil for 1 full minute. Remove from heat, skim off foam and pour into hot, sterile jars and seal.