Another good year for currants here at the farm! Greg harvested 5 pounds, and we made red currant jelly. (Recipe here: Red Currant Jelly)
Just set them with a little water and crush the fruit (it’s Ok that the stems are still in there):
And let it drip in a jelly bag for 4 hours or up to overnight:
Then measure the juice and you’ll know how much sugar to add. Can, process and store.
