Black Currant Jelly

Ingredients

  • 4 quarts black currants
  • 1 quart water
  • sugar

1. Rinse and drain currants and put in a large preserving kettle. Crush fruit, add water and cook slowly for 15 minutes. Force through a sieve or food mill to remove seeds. Pour the juices into a jelly bag and let drip overnight. (If you do not have a jelly bag, line a colander with 4 thicknesses...

View full recipe at SpringPad

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