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Red Currant Jelly

Diabetic.Foodie's picture
  Fresh currants 3 Quart
  Water 1 Cup (16 tbs)
  Fresh squeezed lemon juice 1 Teaspoon
  Food coloring 4
  Granulated sugar replacement 1⁄2 Cup (8 tbs)
  Fruit pectin 1 1⁄4 Ounce (Slim Set Brand)
  Paraffin 1 Small

In a blender or food processor, crush the currants.
Pour into a large saucepan.
Add the water and bring to the boil.
Reduce heat, cover, and simmer for 15 minutes; cool slightly.
Pour mixture into jelly cloth or bag.
Squeeze out juice into a large saucepan.
Add the food coloring, sugar replacement, and jelling mix; stir to completely dissolve.
Place over high heat and bring to the boil.
Boil hard for 2 minutes, stirring constantly.
Remove from heat and skim any foam from surface.
Pour into jelly glasses, leaving 1/2 in. (1.25 cm) space at top for sealing.
Seal with hot paraffin or sealing lid.

Recipe Summary

Difficulty Level: 
Side Dish, Beverage

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1706 Calories from Fat 48

% Daily Value*

Total Fat 6 g8.9%

Saturated Fat 0.5 g2.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 99.3 mg4.1%

Total Carbohydrates 424 g141.4%

Dietary Fiber 125.1 g500.4%

Sugars 209.3 g

Protein 40 g79.7%

Vitamin A 23.9% Vitamin C 1939.1%

Calcium 93.9% Iron 163%

*Based on a 2000 Calorie diet

Red Currant Jelly Recipe