Red Currant & Raspberry Jelly

• 4 cups red currants, washed &, stemmed
• 3/4 cup water
• 4 cups raspberries
• 7 cups granulated sugar
• 1 (85 ml) packet liquid fruit pectin

1. Using a potato masher, crush currants in a very large stainless steel or enamel saucepan.
2. Add water& bring to a boil over high heat.
3. Reduce heat, cover& boil gently for 10 minutes.
4. Add raspberries, return to a boil& boil gently for 3 minutes.
5. Strain mixture through a coarse sieve, pressing pulp to extract juice& discarding the solids.
6. If you want, you can now pour the juice through a jelly bag (cheesecloth)- I'm lazy& don't do this!
7. You should have 4 cups of juice - when I don't get that amount, I top up with cranberry cocktail - combine juice with sugar in a very large stainless steel or enamel saucepan.
8. Bring to a boil& boil hard, stirring constantly, for 1 minute.
9. Remove from heat, stir in pectin& ladle into sterilized jars, leaving 1/2 inch head space.
10. Be sure to remove any air bubbles.
11. Place jars into boiling water in canner, add enough water to cover lids by 2 inches& return to boil.
12. Boil for 5 minutes.
13. Remove from canner, cool, label& store in cool, dark place.

red currants, water, raspberries, sugar, liquid fruit

Taken from www.food.com/recipe/red-currant-raspberry-jelly-54549 (may not work)