Currant Jelly
- Ready In:
- 1hr 20mins
- Ingredients:
- 3
- Yields:
-
9 6-ounce jars
ingredients
directions
- Wash and pick over currants.
- 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.
- Measure resulting juice and add one pound of sugar to every pint of juice.
- 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).
- Skim, pour into hot sterilized jelly glasses and seal in a boiling water bath for ten minutes.
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Reviews
-
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!
RECIPE SUBMITTED BY
Molly53
United States