Currant or Aronia Jelly
Makes 4 half pints. Prep time about 1 hour assuming juice has been thawed and jars washed.
4 cups currant or aronia juice
3 cups sugar
1 (1.75oz) box premium fruit pectin (I used Sure Jell)
1/2 teaspoon butter
1. Wash 4 half pint canning jars in the dishwasher.
2. Fill canner with enough water to cover an upright jelly jar plus 1 inch. Heat water on high.
3. While the canner water is coming to a boil, in a small bowl, mix 1/4 cup of the 3 cups of sugar with the fruit pectin. Set aside.
4. In a large stainless steel pot add juice, sugar/pectin mix and butter. Stir to dissolve. Bring to a boil over medium high heat stirring continuously until a hard rolling boil is achieved.
5. Continue stirring and boiling for 1 minute and remove from heat.
6. Pour jelly into canning jars to within 1/8 inch of the top.
7. Wash canning lids and rings in soapy water, rinse and install on jars.
8. When canner water is boiling, insert the jars into the boiling water using a jar lifter.
9. When the canner water returns to boiling, start the processing time. In my case since I am near sea level, I processed for 10 minutes. Increase processing time 1 minute per 1000 ft in elevation over 1000 feet.
10. Remove jars from canning water at the end of the processing time using a jar lifter and set on a
kitchen towel to cool. Make sure the lids seal by "popping" to a concave indent in the lid. If a jar
does not seal, refrigerate and use first.