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

    Average Rating:

    2 Total Reviews

    Showing 1-2 of 2

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    • on August 14, 2009

      Came out great, so tasty!

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

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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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