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

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    1 hr

    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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    6-ounce ...

    Units: US | Metric


    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:

    • on August 14, 2009


      Came out great, so tasty!

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    • on August 03, 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!

      people found this review Helpful. Was this review helpful to you? Yes | No


    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
    Total Fat 0.6 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 20.5 mg
    Total Carbohydrate 186.8 g
    Dietary Fiber 17.1 g
    Sugars 169.7 g
    Protein 10.2 g

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