Red currant jelly day. We had an abundance this year. The branches were touching the ground. I made two full batches and have enough juice for four more plus tonight’s smoothies.
Yay currants.
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After being gifted a bag full of rangpurs, I even considered to make some jelly out of it. I gave up once I realised how much effort it would take. (Instead I juiced them, and dumped the skins in some vodka. See me drunk 3m later.)
You can just use the juice to then make jelly which is just three more steps. Add sugar. Boil. Add pectin.
It does help to have some experience and the equipment at hand however.
