Black currant jelly recipe?

4 lbs (1.8 kg) blackcurrants

3 pints (1.7 litres) water

Package of Sure Jell

1 lb (450 g) sugar per pint of juice obtained

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 of cheesecloth and set over a bowl.) The next day, measure the juices in a bowl, pour into a large pot, add an equal quantity of sugar and bring to a boil, stirring constantly until the sugar is dissolved. Cook over a high heat for 2 or 3 minutes, until a thermometer registers 220° or the juice sheets from the side of a spoon (i.e., when the last two drops on the spoon run together). Pour into hot, sterilized jelly glasses and cover with a thin layer of melted paraffin. When the paraffin has hardened, cover the glasses and store.

I hope this helps you!

Best Wishes! :D

Black Currant Jelly Recipe

Since jelly is juice-based, you should be able to substitute the elderberries in this recipe with an equal amount of black currant juice:

http://www.kraftbrands.com/surejell/Recipes/recipe...

You might like to try black currant, black berry, black plum jam combination.

here are a few

http://www.epicurious.com/recipes/food/views/Black...

http://www.allotment.org.uk/recipes/jellies/blackc...

http://my-pickles-and-jams.com/jelly-recipes/jelly...

http://www.canadianliving.com/food/black_currant_g...

http://pickyourown.org/jellyrecipes.htm <------ you need to scroll down and find it

GOOD LUCK AND HOPE THIS HELPS

:DDDDD