Red Currant Jelly

4 lb. Fresh Red Currants
1 C. Water
7 C. Splenda
4 fl. oz. Liquid Fruit Pectin

Use less water if using frozen currants. When picking the currants, take stem & all. The currants lose their own pectin if taken from the stems when picked. Since the berries are strained anyway, the stems can be strained then.

1. Place the currants into a large pot, & crush with a potato masher or berry crusher if you have one. Pour in 1 C. of water & bring to a boil. Simmer for 10 min. Strain the fruit through a jelly cloth or cheese cloth, & measure out 5 C. of the juice.
2. Pour the juice into a large saucepan, & stir in the Splenda. Bring to a rapid boil over high heat, & stir in the liquid pectin immediately. Return to a full rolling boil, & allow to boil for 30 sec.
3. Remove from heat & skim off foam from the top. Ladle or pour into sterile 1/2 pint jars, filling to within 1/2 in. of the top. Wipe the rims with a clean damp cloth. Cover with new sterile lids & rings. Process covered in a bath of simmering water for 10 min. or the time recommended by your local extension for your area.

Serving Size: 8 1/2 Pint Jars

Number of Servings: 64

Recipe submitted by SparkPeople user LFERGUSON0.