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Red Currant Jelly

Trusted.Chef's picture
Ingredients
  Red currant 3 Pound, stringed (1.4 kg)
  Water 1⁄2 Pint (300 ml)
  Sugar 1 Cup (16 tbs), warmed (to taste)
Directions

Wash the fruit and put it in the pressure cooker with the water.
Put on the lid and bring to medium (10 lb) pressure.
Cook for 5 minutes.
Reduce pressure slowly.
Strain the fruit through a jelly cloth or 2-3 thicknesses of muslin.
Measure the extract, return it to the cooker and reheat, uncovered.
Remove the cooker from the heat.
Weigh out the sugar, allowing 450 g (1 lb) to each 500 ml (just under 1 pint) of fruit extract, and warm it.
Add the sugar to the cooker and stir until it is dissolved.
Return the cooker to the heat and boil the jelly rapidly, stirring all the time, until setting point is reached.
Remove the cooker from heat, allow the contents to settle, then pot and cover.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Dissolved
Restriction: 
Vegetarian
Ingredient: 
Sugar
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
40 Minutes
Ready In: 
55 Minutes

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4.217645
Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1536 Calories from Fat 23

% Daily Value*

Total Fat 3 g4.2%

Saturated Fat 0.23 g1.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 13.6 mg0.6%

Total Carbohydrates 388 g129.3%

Dietary Fiber 58.5 g234%

Sugars 300.1 g

Protein 19 g38.1%

Vitamin A 11.4% Vitamin C 929.8%

Calcium 45.1% Iron 75.7%

*Based on a 2000 Calorie diet

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Red Currant Jelly Recipe