Riding through the morning traffic rush, with no need to worry about arrival time. Blasting the music with the windows open. It's all a matter of perspective when you're a mom. A small moment to remember yourself amongst the bees and the berries. I couldn't have asked for more on a random Wednesday morning.
If I could live in this picture forever, I would. Rows and endless rows of raspberries, a cool breeze and soft white clouds overhead. Can't you picture a little stone cottage covered in ivy, just around the corner?
So when I got home and looked at all my beautiful berries, I started thinking about what to do with them all. I kept going back to that raspberry currant combination. The women I spoke to said she left the seeds in her jam, but I just can't do raspberry seeds. It's not my thing, too much crunch. I soon discovered that the currants have seeds that are just like raspberry seeds. So in my mind, jelly was the way to go.
Do I use all my currants? Black or red raspberries? Finally, I settled on one quart of red raspberries and one quart each of white and red currants. Since they have the exact same requirements and high levels of natural pectin, this one would be easy.
makes 2 pints
1 quart red raspberries
1 quart red currants
1 quart white (or champagne) currants
1/4 cup water
3-4 cups organic cane sugar
Zest and juice from 1 Meyer lemon (fresh or frozen and totally optional)
Wash and stem your fruit. In a large pot combine the raspberries, currants and water. Slowly bring to a boil, gently crushing the fruit with a masher. Gently boil the fruit until it becomes soft, about 5-10 minutes. Let the mixture cool slightly and pour it through a strainer. This should give you approximately one quart of juice.
--If you want to make really clear jelly place the mixture into cheese cloth and hang it up to allow just the juice to drip out. I really don't care how "clear" my jelly is, so I just take the quickest way and use a strainer.
Clean out your pot and add the juice back into the pot. Heat the juice to boiling and add the 3-4 cups of sugar. Stir until the sugar dissolves and then boil rapidly without stirring or skimming until the jellying set point is reached. Best way to know if you reached the correct point is to use the spoon test.
--Mine hit point just before reaching 220°F
Remove the jelly from the heat and skim if necessary. Fill prepared jars within 1/4 inch of the top. Process in a boiling water bath for 10 minutes.