RED CURRANT JELLY

6 ½ cups prepared currant juice

7 cups sugar

1 box Sure-Jell fruit pectin

Remove large stems from current clusters. Crush berries. Add 1½ cups water. Cover and simmer 10 min., stirring occasionally.

Place in dampened jelly bag or cloth. Let drip. When dripping has almost ceased press bag. Measure. If slightly less add water to pulp and squeeze again. Pour into 6 or 8 quart saucepot.

Measure sugar and set aside. Stir Sure-Jell into juice. Bring to a full boil over high heat, stirring constantly. At once stir in sugar. Stir and bring to a full rolling boil. Then boil hard for 1 min., stirring constantly. Remove from heat. Skim off foam with a metal spoon. Immediately ladle into hot jars, leaving ¼” head space. With a damp cloth wipe rims and threads clean. Place in boiling water bath. Return to boil; them boil 5 min. Yield 9 cups

DANDELION JELLY

2 cups dandelion blossoms

1 qt. water

1 pkg. (1 ¾ oz.) powdered fruit pectin

5 ½ cups sugar

2 tab. orange or lemon extract

4 to 6 drops green food coloring, opt.

Be sure dandelions have not been treated with chemicals. Thoroughly rinse and dry them.

In a saucepan, bring dandelion blossoms and water to a boil; boil for 4 min. Strain through a damp jelly bag, reserving 3 cups liquid. Discard blossoms. In large kettle, combine dandelion liquid and pectin; stir well. Bring to a full boil over high heat, stirring. Add sugar; return to a full rolling boil. Boil for 1 min.; stirring constantly. Remove from the heat; add extract and food coloring. Skim off foam. Pour into jars, leaving ¼” headspace. Adjust lids. Process for 5 min. in a boiling-water bath. Yield: 6 pints.