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Added September 29, 2008 | Recipe #327808
Showing 1-2 of 2
on August 14, 2009
By Dorie's Lori
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. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (2388 g)
Servings Per Recipe: 1