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Total Time
1hr 20mins
Prep 1 hr
Cook 20 mins

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

Directions

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

5 5

Came out great, so tasty!

5 5

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!