Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Curry Jelly Recipe
    Lost? Site Map

    Curry Jelly

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    30 mins

    30 mins

    Chef #1103275's Note:

    This is a different tasting jelly that I created with the taste of sweet and hot in mind. I like to try at least one new canning recipe each year but when I was reading a pamphlet in a box of jars I had purchased I thought I had found a great one to try. Unfortunately, the jelly wasn't good and decided to create my own version. This is wonderful on cream cheese and crackers, with fresh spring rolls or as a glaze for pork or chicken. It is also wonderful as the glaze for a bbq peameal bacon roast. I gave so many jars away the first year I made this, I had to do a second batch. Don't skip the 15 minute resting period as this helps to keep the vegetables well distributed in the jelly instead of floating. I also always let my jelly sit in the jar upright for the first 10 minutes, then turn them over and let them cool upside down. Recipes makes approximately 6 1/2 pint jars.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note



    1/2 pints

    Units: US | Metric


    1. 1
      Mix the first 7 ingredients together in a large pot. Brint to full rolling boil. Take off heat and let sit for 15 minutes. Return to heat and bring to a full rolling boil once again. Add lemon juice and liquid pectin. Boil for 2 minutes stirring to keep foam down. Take off heat. Stir and skim for 5 minutes.
    2. 2
      Put into already clean, hot, sterilized jars. Seal. Let sit upright for 10 minutes, then turn upside down for 10 minutes. At this point I shake the jars to see if the vegetables are starting to float. If not, turn the jars again for another 10 minutes, then shake. Continue until the vegetables "float" in the jelly throughout the entire jar and are not on the top only or the bottom only.

    Ratings & Reviews:


    Nutritional Facts for Curry Jelly

    Serving Size: 1 (2080 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 873.1
    Calories from Fat 3
    Total Fat 0.4 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 7.0 mg
    Total Carbohydrate 223.7 g
    Dietary Fiber 2.0 g
    Sugars 215.7 g
    Protein 1.3 g

    The following items or measurements are not included:

    liquid pectin

    Ideas from


    Over 475,000 Recipes Network of Sites