1/1 Photo of Currant Jelly
This is the simplest of recipes and proof that you can make something lovely and tasty to remind you of summer for months to come out of only two ingredients. The time to make this dish includes time to let the berries drip overnight and for the sugar to heat. The yield is based on 4 quarts of berries.
My Private Note
- 1Pick over the currants, removing leaves and poor berries but do not stem them.
- 2Put currants in a colander and wash well.
- 3Pour into a pot and mash well with a potato masher.
- 4Boil until the berries become a mush and allow to drip through a jelly bag overnight.
- 5Do not squeeze the mash if you want sparkling, clear jelly.
- 6Next morning, measure the juice and put an equal amount of sugar into another vessel.
- 7Warm the sugar in a very slow oven-- about 150 F to 200 F-- for 1/2 hour or so.
- 8Heat the juice to the boiling point and pour over sugar into another container.
- 9Stir until sugar is completely dissolved.
- 10Do not cook mixture.
- 11Instead, pour into glasses while still hot.
- 12It will jell perfectly.
- 13Seal the glasses with 2 thin layers of paraffin and a lid.
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Nutritional Facts for Currant Jelly
Serving Size: 1 (2304 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1304.0
- Calories from Fat 11
- Total Fat 1.2 g
- Saturated Fat 0.1 g
- Cholesterol 0.0 mg
- Sodium 36.8 mg
- Total Carbohydrate 341.3 g
- Dietary Fiber 31.3 g
- Sugars 310.0 g
- Protein 18.8 g