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    You are in: Home / Low-cholesterol / Currant Jelly Recipe
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    Currant Jelly

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    1 hrs

    20 mins

    Molly53's Note:

    Cooking and preparation time approximate. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

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    Ingredients:

    Yield:

    6-ounce ...

    Units: US | Metric

    Directions:

    1. 1
      Wash and pick over currants.
    2. 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. 3
      Measure resulting juice and add one pound of sugar to every pint of juice.
    4. 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. 5
      Skim, pour into hot sterilized jelly glasses and seal in a boiling water bath for ten minutes.

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    Ratings & Reviews:

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    Nutritional Facts for Currant Jelly

    Serving Size: 1 (2388 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 713.7
     
    Calories from Fat 6
    57%
    Total Fat 0.6 g
    1%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 20.5 mg
    0%
    Total Carbohydrate 186.8 g
    62%
    Dietary Fiber 17.1 g
    68%
    Sugars 169.7 g
    678%
    Protein 10.2 g
    20%

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