Rich Red Currant Jelly
|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.
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