We have been eating like kings around here lately – and I am not talking about this huge portion of Poutine that I scarfed down last week. Seriously, it took me a complete 24 hours to recover from that box of deep fried goodness dripping with gravy. I chose veggie gravy to keep it ‘lite.’ HA!
No, what I’m talking about is all the fresh lettuce and arugula and basil and cilantro from my garden. I’m talking about the rhubarb that I grew and turned into rhubarb butter. I’m talking about the juicy dark red strawberries growing right in my yard.
And I’m talking about 8 pounds of juicy currants picked fresh just for me. A gift from nature.
Here’s what you need:
4 pounds fresh currants
1 C water
6 C sugar
3 ounce pack of liquid pectin
Here’s what you do:
Clean, separate and pick over the berries. Place in large deep pot with 1 C water. Smash a bit with a potato masher. Bring to a boil and cook for 10 minutes. Strain the juice and discard the seeds and skins. Continue until you have 5 C of juice. Return to the pot and add 6 cups of sugar. Boil for a few minutes, stirring to dissolve the sugar. Add the pectin and continue to boil for about 30 seconds.
Place hot jelly in prepared ½ pint jars. Secure the lids and process in a hot water bath for 10 minutes.