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Red Currant Jelly

Reviewed: Jul. 19, 2012
This recipe is delicious! I only wanted (and had enough berries) for 1 jar so I changed the serving size to 16 and it was perfect! I only used 1 1/2 cups of sugar instead of 1 3/4 because I didn't want it to be too sugary. It says to only use 1/4 cup of water and I was about to add more but I'm glad I didn't, at the end when you pour it in the jar it has just the perfect amount for my jar (only a little extra just perfect for a little taste test). Also at the beginning, instead of a jelly/cheese cloth, I just used a wire strainer and let it drip out (after I couldn't drip anymore juice out, I just mashed it down with a spoon) into a pot. Great recipe and can't wait for next year when our lovely currants come out again.
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