Black Currant Jelly
|Black currants||2 Quart, stemmed|
|White sugar||4 Cup (64 tbs)|
|Stemmed black currants||2 Quart|
Measure currants into a preserving kettle.
Add an equal quantity of water.
Cover and simmer until the fruit is soft (10-15 minutes).
Crush periodically with a potato masher.
Pour into a jelly bag and let the juice drain out overnight.
Measure out 4 cups of the juice.
Place in preserving kettle.
Bring to the boil.
Boil 3 minutes.
Add 4 cups sugar.
Return to the boil and continue cooking over high heat until the jelly sheets, about 5 minutes.
Remove from the heat immediately.
Rest 1 minute.
Skim with a metal spoon.
Pour into sterilized jars.
Serving size: Complete recipe
Calories 5479 Calories from Fat 130
% Daily Value*
Total Fat 16 g23.9%
Saturated Fat 1.3 g6.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 75.7 mg3.2%
Total Carbohydrates 1382 g460.6%
Dietary Fiber 0 g
Sugars 799.3 g
Protein 53 g106%
Vitamin A 174.1% Vitamin C 11415.9%
Calcium 208.9% Iron 324.2%
*Based on a 2000 Calorie diet