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| Lovely Red Currants |
While I was in the grocery store last week, I came across some California Red Currants and decided to try and make some red currant jelly. Let me say I have never made jelly where you cook the fruit and suspend it to extract the juice. I have been wanting to make currant jelly but here on the East Coast, there is hardly a currant to be found. Irv and I found some red currant bushes at a local nursery a couple of years ago (very rare). We planted them and while one promptly died, the other suffers from the high heat and humidity in the summer. The berries, when there are any, are usually anemic looking but tasty enough for the birds to eat as soon as they ripen. Oh well. Unable to grow my own, I thought I would experiment with these (very pricey!) ones from California.
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| Cooking the Currants |
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| Extracting the Currant Juice |
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| Waiting, Waiting, Waiting |
Three half pints (yes, totaling $15!) yielded 1 1/2 jars of jelly. Wow, that is some expensive jelly but it looks pretty....
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| Lovely Red Currant Jelly |
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