Rating: 5 stars
28 Ratings
  • 5 star values: 22
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

A classic red currant jelly made from fresh currants. This came from my one of my mother's handwritten recipe cards. I do not know its origin, but know it probably dates back to the early 1940's.

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Recipe Summary

cook:
30 mins
total:
1 hr
prep:
30 mins
Servings:
64
Yield:
8 - 1/2 pint jars
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Ingredients

64
Original recipe yields 64 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the currants into a large pot, and crush with a potato masher or berry crusher if you have one. Pour in 1 cup of water, and bring to a boil. Simmer for 10 minutes. Strain the fruit through a jelly cloth or cheese cloth, and measure out 5 cups of the juice.n

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  • Pour the juice into a large saucepan, and stir in the sugar. Bring to a rapid boil over high heat, and stir in the liquid pectin immediately. Return to a full rolling boil, and allow to boil for 30 seconds.n

  • Remove from heat and skim off foam from the top. Ladle or pour into sterile 1/2 pint jars, filling to within 1/2 inch of the top. Wipe the rims with a clean damp cloth. Cover with new sterile lids and rings. Process covered in a bath of simmering water for 10 minutes or the time recommended by your local extension for your area.n

Nutrition Facts

101 calories; protein 0.4g; carbohydrates 25.9g; fat 0.1g; sodium 0.6mg. Full Nutrition
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