jammin'

Steve helped me pick even more currants today. Then we finally stemmed, cleaned and rinsed them to prepare them for jellying. It was really nice to have the help and certainly made things go faster.

The recipe I use is from Preserving by Oded Schwartz:

For every 2 C. currants add 2 1/2 C. water
Bring to a boil
Simmer 30 minutes
Hang in a jelly bag 30 minutes
For every 2 C. juice add 2 C. sugar and 3 T. lemon juice
Bring to jelly point
Jar, seal, hot water bath

Today was so busy that I only had time to make the juice. I'll process it tomorrow. We have quite a bit and there are more berries ripening so I should get a nice amount of jars this year. Definitely more than the six that I got last year.

There is something ultimately satisfying about preserving fruit that you grew yourself. Somehow any preserving effort is good, but having grown it yourself makes it even more special.

tags: jelly, currants, recipe, canning