Red Currant & Raspberry Jelly

Directions

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