Red Currant Jelly
|Red currant||3 Pound, stringed (1.4 kg)|
|Water||1⁄2 Pint (300 ml)|
|Sugar||1 Cup (16 tbs), warmed (to taste)|
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.
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