Reviewed: Jul. 10, 2009

I was hard pressed to get that last cup of liquid from 4 pounds. Next time I would add more water. The 7 cups of sugar seemed like a lot to me but I followed the recipie this first time around. Next time would proably cut down by 1 cup and possibly 2. What I didn't like is that the Certo packets are 3 oz so you have to cut into the second packet and throw out the balance. Maybe next time I'd just go with the 3 oz packet.

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Reviewer:

Linda

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Reviewed: Jun. 25, 2009

I use roughly the same recipe, but sometimes when I have an abundance of currants, I need to freeze. In this case remember to use less water from frozen currants. Also good to note that when picking the currants, take stem and all. The currants lose their own pectin if taken from the stems when picked. Since the berries are strained anyway, the stems can be strained then:-) All tips provided by a 94 year old friend who gave me her currant bushes.

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Denise

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Reviewed: Jul. 27, 2008

This recipe worked fantastically even without the added pectin! I haven't had it fail yet. I also add herbal flavourings such as rosemary during the cooking phase. It adds a nice touch to the final product.

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Kristeva

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Reviewed: Jul. 11, 2008

This is the exact recipe that is included in the Certo brand liquid fruit pectin box. I actually used 5 cups of sugar instead of 7 and it's still tasty!

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macfoodie

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Reviewed: Jul. 7, 2008

Excellent recipe! This was my first time using liquid pectin and I like it alot. Thanks for sharing.

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Reviewer:

MollyB

Cooking Level: Intermediate

Home Town: Biloxi, Mississippi, USA

Living In: Palmer, Alaska, USA

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Reviewed: Jun. 30, 2008

I am a 47 year old man, that has never made jelly before. I had a bumper crop of currants this year and hated to see them go to waste. I used this recipe almost exactly as written and the jelly turned out great. It tastes between cranberry and rhubarb.

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Clemtar

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Reviewed: Oct. 26, 2005

The smell ad color !!!!!!!!!!!!!!!

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Reviewer:

melanie j harris

Cooking Level: Professional

Home Town: Lausanne, Vaud, Switzerland

Living In: Toronto, Ontario, Canada

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Reviewed: Jun. 28, 2005

Very easy and straightforward. I increased the juice to 6 cups (that is what I had)and used 7.5 cups sugar, and 6 oz. of liquid pectin and it turned out wonderful. Thanks for the easy recipe, I was thankful it worked out so well after taking the time to pick all those currants!

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14 users found this review helpful