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My review
Red Currant Jelly
BJBORSODY
"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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Ingredients
1 h servings 101 calsOriginal recipe yields 64 servings (8 - 1/2 pint jars)
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Directions
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Prep
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Cook
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Ready In
- 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.
- 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.
- 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.
Nutrition Facts
Per Serving: 101 calories; 0.1 g fat; 25.9 g carbohydrates; 0.4 g protein; 0 mg cholesterol; < 1 mg sodium. Full nutrition
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Reviews
Read all reviews 18Most helpful
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Newest
6/25/2009
I use roughly the same recipe, but sometimes when I have an abundance of currants, I need to freeze. In this case remember to use less water from frozen currants. Also good to note that when p...
7/27/2008
This recipe worked fantastically even without the added pectin! I haven't had it fail yet. I also add herbal flavourings such as rosemary during the cooking phase. It adds a nice touch to the fi...
6/30/2008
I am a 47 year old man, that has never made jelly before. I had a bumper crop of currants this year and hated to see them go to waste. I used this recipe almost exactly as written and the jelly ...
7/11/2008
This is the exact recipe that is included in the Certo brand liquid fruit pectin box. I actually used 5 cups of sugar instead of 7 and it's still tasty!
7/18/2010
Outstanding Jelly!!! I was only able to get just under 3 pounds of currants from my bush so I had to modify the measurements some but it turned out great. First time making jelly and after havin...
6/28/2005
Very easy and straightforward. I increased the juice to 6 cups (that is what I had)and used 7.5 cups sugar, and 6 oz. of liquid pectin and it turned out wonderful. Thanks for the easy recipe, ...
7/10/2009
I was hard pressed to get that last cup of liquid from 4 pounds. Next time I would add more water. The 7 cups of sugar seemed like a lot to me but I followed the recipie this first time around...