Red Currant Blackberry Jelly (seedless)
In a large stockpot, combine the blackberries, currants, lemon juice, orange peel and nutmeg. Cook over medium-low heat for about five minutes, until the fruit starts to release its juices. Use a potato masher to mash the fruit as much as you can. Stir in the pectin.
Turn the burner to high and bring to a boil while stirring constantly (you should be wearing an oven mitt to protect your hand from hot splatters). When the mixture boils, add the sugar all at once. Continue to stir constantly until the mixture returns to a vigorous boil, then boil it hard for one minute. Remove from the heat.
Pour mixture into a fine mesh strainer placed over a bowl. Push as much liquid through the strainer as you can, and discard the seeds and pulp that are left behind. You may think that you have just made a bowl of juice or syrup, but it will gel as it cools. To test it, spoon a little jelly onto a plate and set the plate in the freezer. After one minute, take the plate out; if you can turn it sideways and run your finger through the jelly and it stays in place, it is the right consistency.
Pour the jelly into jars and place in the refrigerator to cool down for immediate use, or follow standard canning procedures if storing in the pantry or giving away as gifts.
Yields 3 half-pint jars (3 cups).
Recipe from Curly Girl Kitchen