I'm so lucky! My amazing Aunt Sherry gifted me a big bucket of red currants and her recipe for jelly! I had to tweak it a tiny bit to get the sugar out but I think it turned out great.
Just look at these things.... they are so beautiful.
Currants are kind of a pain to stem and clean. At least they don't stain your hands.
3 pounds of red currants, cleaned and stemmed
3 whole cloves
1 cinnamon stick
a piece of ginger root, bruised
3 cups water (I substituted apple juice)
1 cup white wine vinegar (I used 1/2 cup rose vinegar and 1/2 half cup orange juice)
6 cups sugar (I took this out completely and added some sure jell pectin instead)
(butter If using pectin)
Put the currants and spices into a saucepan with the apple juice and simmer until the currants are soft. give them a spin in your blender to separate the seeds. Strain the mixture through a jelly bag. It will take an hour or two.
Add the vinegar to the juice and bring to a boil. (If you are using sugar add it now and stir until it is dissolved) Add the pectin and about 1 T unsalted butter. Bring to a rapid boil until the setting point is reached- about 20 minutes.
Bottle in jars immediately, and seal. This is a little work but it is SO worth it! Not only is the color just spectacular, it made my house smell great for days.
Thanks Aunt Sherry!