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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 6-ounce jars 265g Recipe makes 9 6-ounce jars) |
||
| Calories 713 | ||
| Calories from Fat 6 | (0%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.7g | 1% | |
| Saturated Fat 0.1g | 0% | |
| Monounsaturated Fat 0.1g | ||
| Polyunsaturated Fat 0.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 20mg | 0% | |
| Potassium 2249mg | 64% | |
| Total Carbohydrate 186.8g | 62% | |
| Dietary Fiber 17.1g | 68% | |
| Sugars 169.7g | ||
| Protein 10.3g | 20% | |
Currant Jelly
By: Molly53
Sep 29, 2008
Cooking and preparation time approximate. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
9 6-ounce jars
Ingredients
Directions
1
Wash and pick over currants.2
Heat in a large kettle with water until thoroughly heated through; mash with a potato masher and turn into a jelly bag to drip into container.3
Measure resulting juice and add one pound of sugar to every pint of juice.4
Boil about 20 minutes or until jelly reaches 220F on a candy thermometer (at sea level; reduce by two degrees for every 1000 feet in elevation).5
Skim, pour into hot sterilized jelly glasses and seal in a boiling water bath for ten minutes.
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Browse similar recipes by category
- Course > Condiments, etc. > Jellies
- Main Ingredient > Fruit > Berries
- Cuisine > North American > United States > Midwestern
- Preparation > Time to Make > < 4 hours
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Inexpensive
- Preparation > Presentation > Served Cold
- Occasion > Taste/Mood > Sweet
- Dietary > Kid Pleaser
- Dietary > Vegetarian > Vegan
- Dietary > Lighter Fare > Healthy
- Dietary > Low in... > Low Fat
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Low Cholesterol
- Dietary > Low in... > Low Sat. Fat
Featured Reviews for This Recipe
From: Dorie's Lori
On Aug 3, 2009
This method worked great for me! I never made jelly before, and I only had maybe 1 1/2 cups of currants (mixed), but they needed using fast! So, per this recipe, I added a little water, mashed and cooked a few minutes to soften, strained (in my Foley food mill), added sugar (to taste; it was probably less than the amount in this recipe,) and cooked it to 220. It jelled beautifully! The temp stayed at 212 for awhile; I imagine it reaches 220 after the water boils off, so I recommend using only a little. Anyway, the resulting jelly was delicious! Thanks!
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