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Red Raspberry and Currant Jelly

Western.Chefs's picture
  Currants 1 1⁄2 Pound
  Water 1⁄2 Cup (8 tbs)
  Raspberries 1 1⁄2 Quart
  Granulated sugar 3 Pound (7 Cup)
  Fruit pectin 1⁄2 Cup (8 tbs)

Crush currants thoroughly, add the water, and bring to boil.
Meanwhile crush the raspberries thoroughly, add to the currants, and squeeze through a jelly cloth, see Extracting Juice.
Measure the juice into a large saucepan—there should be 4 1/2 c.
If not enough, pour a little more water through the pulp in the jelly bag and squeeze again.
Add the sugar to the juice, mix, and bring to a boil.
Then add the liquid pectin, stirring constantly.
Bring to a full rolling boil that can not be stirred down, and boil hard 1/2 min.
Remove from heat, skim; then prqeeed as in Concord Grape Jelly I.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 6774 Calories from Fat 92

% Daily Value*

Total Fat 11 g16.8%

Saturated Fat 0.45 g2.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 261 mg10.9%

Total Carbohydrates 1732 g577.4%

Dietary Fiber 131.8 g527.2%

Sugars 1472.5 g

Protein 27 g53.8%

Vitamin A 15.2% Vitamin C 1084.5%

Calcium 60.1% Iron 111%

*Based on a 2000 Calorie diet

Red Raspberry And Currant Jelly Recipe