A classic red currant jelly made from fresh currants. This came from my one of my mother’s handwritten recipe cards. I do not know its origin, but know it probably dates back to the early 1940’s.
Ingredients
- 4 pounds fresh red currants
- 1 cup water
- 7 cups white sugar
- 4 fluid ounces liquid fruit pectin
Directions
Step 1
Place red currants into a large pot and crush with a potato masher or berry crusher if you have one. Pour in 1 cup of water and bring to a boil. Simmer for 10 minutes. Strain the fruit through a jelly cloth or cheese cloth, and measure out 5 cups of the juice.
Step 2
Pour juice into a large saucepan and stir in sugar. Bring to a rapid boil over high heat, and stir in liquid pectin immediately. Return to a full rolling boil, and allow to boil for 30 seconds.
Step 3
Remove from heat and skim off foam from the top. Ladle or pour into sterile 1/2 pint jars, filling to within 1/2 inch of the top. Wipe the rims with a clean damp cloth. Cover with new sterile lids and rings. Process covered in a bath of simmering water for 10 minutes or the time recommended by your local extension for your area.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 64 | |
Calories 101 | |
% Daily Value * | |
Total Fat0g | 0% |
Sodium1mg | 0% |
Total Carbohydrate26g | 9% |
Dietary Fiber1g | 5% |
Total Sugars24g | |
Protein0g | |
Vitamin C12mg | 58% |
Calcium10mg | 1% |
Iron0mg | 2% |
Potassium83mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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