Pudding Parfait With Red Currant Jelly
Serving Size / Yield
- 2.5 lb. red currants, stems removed
- 1 C. mineral water
- 3 1/2 C. sugar
- 1/2 tsp. butter
- 1/4 C. liquid fruit pectin, plus 2 tsp. liquid fruit pectin
- 4 C. vanilla pudding
Rinse and drain currants and transfer to a saucepan. Crush the fruit with a potato masher, add water and bring to a boil over high heat. Boil for 10 minutes. Rund the fruit and any liquid through a sieve or food mill to remove the seeds. Transfer the puree to a jelly colander lined with 4 layers of wet cheesecloth and let it drip overnight.
Transfer the juice to a large saucepan, add the sugar and cook over high heat, stirring occasionally until sugar dissolves about 10 minutes. Bring the mixture to a boil and stir in the butter. Stir in the pectin and cook for exactly 1 minute. Remove from heat. Sterilize 4 half pint jars and pour jelly into the hot jars, leaving 1/4 inch headspace. Secure lid and process using the boiling water canning method for 5 minutes. Store in a cool pantry for up to 1 year.
For dessert, scoop currant jam on bottom of each cup and top with vanilla pudding. If you desire, top with fresh fruit.