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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 1-ounce servings 47g Recipe makes 48 1-ounce servings) |
||
| Calories 153 | ||
| Calories from Fat 0 | (0%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.1g | 0% | |
| Saturated Fat 0.0g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 2mg | 0% | |
| Potassium 254mg | 7% | |
| Total Carbohydrate 40.1g | 13% | |
| Dietary Fiber 2.0g | 8% | |
| Sugars 38.0g | ||
| Protein 1.2g | 2% | |
Spiced Currant Jelly
By: Molly53
Mar 17, 2008
Very spicy and beautifully sweet preserves from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. This recipe makes about 3 pints and cooking time is approximate. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.
48 1-ounce servings
Ingredients
- 3 lbs ripe currants
- 2 lbs sugar
- 1 tablespoon cinnamon
- 1 teaspoon ground cloves (up to a tablespoon, depending on your taste)
Directions
1
Wash currants; stem and add sugar and spices.2
Heat until sugar melts; boil, uncovered for 20 minutes or until thick enough to form jelly on a cold plate.3
Pour into sterilized jelly glasses and seal.
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- Course > Condiments, etc. > Jams & Preserves
- Main Ingredient > Fruit > Berries
- Cuisine > North American > United States > Northeastern
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Simple > 3 or Less Steps
- Preparation > Inexpensive
- Preparation > Technique > Canning
- Occasion > Gifts
- Occasion > Taste/Mood > Spicy
- Occasion > Taste/Mood > Sweet
- Dietary > Vegetarian > Vegan
- Dietary > Lighter Fare > Healthy
- Dietary > Low in... > Low Fat
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