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Nutrition Facts
Serving Size 1 cup jars 460g Recipe makes 5 cup jars)
Calories 1304
Calories from Fat 11		(0%)
Amount Per Serving		%DV
	Total Fat 1.2g	1%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.2g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 36mg		1%
Potassium 4110mg		117%
Total Carbohydrate 341.4g		113%
	Dietary Fiber 31.3g	125%
	Sugars 310.0g
Protein 18.8g		37%
how is this calculated?

Currant Jelly

Recipe #37024 | ½ day | ½ day prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Sackville
Aug 13, 2002

This is the simplest of recipes and proof that you can make something lovely and tasty to remind you of summer for months to come out of only two ingredients. The time to make this dish includes time to let the berries drip overnight and for the sugar to heat. The yield is based on 4 quarts of berries.

5 cup jars (change servings and units)

Ingredients

4 quarts currants
sugar
paraffin wax

Directions

1
Pick over the currants, removing leaves and poor berries but do not stem them.
2
Put currants in a colander and wash well.
3
Pour into a pot and mash well with a potato masher.
4
Boil until the berries become a mush and allow to drip through a jelly bag overnight.
5
Do not squeeze the mash if you want sparkling, clear jelly.
6
Next morning, measure the juice and put an equal amount of sugar into another vessel.
7
Warm the sugar in a very slow oven-- about 150 F to 200 F-- for 1/2 hour or so.
8
Heat the juice to the boiling point and pour over sugar into another container.
9
Stir until sugar is completely dissolved.
10
Do not cook mixture.
11
Instead, pour into glasses while still hot.
12
It will jell perfectly.
13
Seal the glasses with 2 thin layers of paraffin and a lid.

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Featured Reviews for This Recipe

From: sue ishi

On Jul 17, 2009

this was easy! thanks for posting. I put my jelly in the freezer rather than sealing with wax.

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From: HotPepperRosemaryJelly

On Apr 22, 2009

This works so much better with pectin. It is no longer safe to use parafin wax to seal jellies unless you put them in the refrigerator. Mine are superb and I grow Red Lake and Ben Lamond. The currants were not the problem. They just do not have enough natural pectin in them. They just need a little help. Jelly

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From: Chef Mumsie Moskal

On Jul 30, 2008

Made it as directed. Either my black currants were to hardy to something was amuck. The drippings might have equalled 1 jar of juice. For me not worth the cost. I reverted to jam but was not happy about it. If someone out there has some advice on what happened let me know. It appears that the currants were the problem.?

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From: Chef #592115

On Sep 19, 2007

This recipe is fantastic! I needed something simple today, and boy I found it! It worked just like you said! I had black currant and red currant juice in my frig and it needed to be done! What a boost this was to me!I wondered how I was going to get the paraffin off my double boiler...I reheated the water some and used a paper towel to wipe it out. Now the whole experience was so easy compared to what I thought I was going to have to do... before finding this recipe! I am going to try it with crab apple jelly sometime, being they have their own pectin too. Thanks for posting it!

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