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Rich Red Currant Jelly

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  Large, juicy redcurrant/Redcurrants and white currants mixed 6 Pound
  Sugar 1 1⁄4 Pound

Remove the leaves and only the larger stems.
Place the cleaned fruit in the preserving-pan, without any water, and heat very gently until the currants are softened and well cooked (about 3/4 hr.).
Mash, then strain the pulp through a scalded jelly bag, leaving it to drip undisturbed.
Measure the juice into the cleaned pan.
Add 1 1/4 lb. of sugar to each pint of juice.
Bring to the boil, stirring constantly, and boil, without stirring, for 1 min Swiftly skim the jelly and immediately pour it into the warmed jars, before it has a chance to set in the pan.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3718 Calories from Fat 46

% Daily Value*

Total Fat 5 g8.4%

Saturated Fat 0.46 g2.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 27.2 mg1.1%

Total Carbohydrates 942 g314.2%

Dietary Fiber 117 g468.1%

Sugars 767.1 g

Protein 38 g76.2%

Vitamin A 22.9% Vitamin C 1859.6%

Calcium 90.4% Iron 151.5%

*Based on a 2000 Calorie diet

Rich Red Currant Jelly Recipe