Currant Jelly
Cultivated white currants are increasingly available in farmer's markets, specialty stores and, for growers, at garden supply outlets. Their light, sweet flavour blends beautifully with the more tart red ones in this lovely clear light-red jelly.
Servings: 10 cups (2.5 L)
Ingredients:
| Nutritional Info | |
| Per 1 tbsp (15 mL): about | - |
| cal | 39 |
| pro | trace |
| total fat | 0 g |
| sat. fat | 0 g |
| carb | 10 g |
| fibre | 0 g |
| chol | 0 mg |
| sodium | 0 mg |
| % RDI: | - |
| iron | 1% |
| vit C | 3% |
Suggested Recipes
-
6 cups (1.5 L) each stemmed red and white currants
1-1/2 cups (375 mL) water
1 pkg (57 g) fruit pectin crystals
7 cups (1.75 L) granulated sugar
Preparation:
In large Dutch oven and using potato masher, crush red and white currants. Add water and bring to boil, stirring occasionally. Reduce heat, cover and simmer until currants are softened and deflated, about 10 minutes.
Wet jelly bag and wring out; suspend on frame over large measuring cup or bowl. Fill with currants and liquid; let drip, pressing bag lightly, until juice measures 6-1/2 cups (1.625 L), about 2 hours.
In large clean pot, bring juice and pectin to boil, stirring. Stir in sugar; bring to full rolling boil, stirring constantly with wooden spoon. Boil vigorously, stirring, for 1 minute. Remove from heat. Skim off foam.
Pour into ten 1-cup (250 mL) hot canning jars, leaving 1/4-inch (5 mm) headspace. If necessary, wipe rims. Cover with prepared lids; screw on bands fingertip tight. Boil in boiling water canner for 10 minutes.
Additional Information
-
Variation:
Red Currant Jelly: Replace white currants with red currants.
Source
Canadian Living Magazine: August 2004
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