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.
Provided by Sackville
Categories Jellies
Time 12h
Yield 5 cup jars
Number Of Ingredients 3
Steps:
- Pick over the currants, removing leaves and poor berries but do not stem them.
- Put currants in a colander and wash well.
- Pour into a pot and mash well with a potato masher.
- Boil until the berries become a mush and allow to drip through a jelly bag overnight.
- Do not squeeze the mash if you want sparkling, clear jelly.
- Next morning, measure the juice and put an equal amount of sugar into another vessel.
- Warm the sugar in a very slow oven-- about 150 F to 200 F-- for 1/2 hour or so.
- Heat the juice to the boiling point and pour over sugar into another container.
- Stir until sugar is completely dissolved.
- Do not cook mixture.
- Instead, pour into glasses while still hot.
- It will jell perfectly.
- Seal the glasses with 2 thin layers of paraffin and a lid.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #healthy #5-ingredients-or-less #jellies #condiments-etc #fruit #american #easy #kid-friendly #low-fat #vegan #vegetarian #dietary #low-sodium #low-cholesterol #low-saturated-fat #midwestern #inexpensive #healthy-2 #low-in-something #berries #taste-mood #sweet #presentation #served-cold #4-hours-or-less #from-scratch
You'll also love
Mogau Esther
[email protected]Overall, this is a great recipe for currant jelly. It's easy to make, the results are delicious, and it's a great way to use up leftover currants.
Sobuj Ahammad
[email protected]I've tried a lot of currant jelly recipes, but this one is by far the best. It's the perfect consistency and the flavor is amazing.
Enemchukwu Emmanuel
[email protected]This recipe is a bit time-consuming, but it's definitely worth the effort. The jelly is so delicious and it makes a great gift.
Zainab Sabo
[email protected]I also like to use this jelly in baking. It adds a nice tart flavor to cakes and cookies.
Makenna Feipel
[email protected]This jelly is perfect for breakfast. I love it on toast or biscuits.
Yaira Prado
[email protected]This recipe is a great way to use up extra currants. I had a bunch of currants that were about to go bad, so I decided to make this jelly. It turned out great!
Satenendra
[email protected]I'm not a big fan of jelly, but I really enjoyed this one. It's not too sweet and it has a really nice tart flavor.
Faraz Baloch
[email protected]I've tried a lot of currant jelly recipes, but this one is by far the best. It's the perfect consistency and the flavor is amazing.
Priya Naidoo
[email protected]This recipe is a bit time-consuming, but it's definitely worth the effort. The jelly is so delicious and it makes a great gift.
Navidu Keashan
[email protected]I'm not a huge fan of currants, but I really enjoyed this jelly. The flavor is very complex and interesting.
Pethum Prabodya
[email protected]This jelly is the perfect balance of tart and sweet. It's not too sweet, which I appreciate.
Jamie Ricci
[email protected]I love the simplicity of this recipe. There are only a few ingredients and it's very easy to follow.
Amariah Shaffer
[email protected]This recipe is a great way to use up leftover currants. I had a bunch of currants that were about to go bad, so I decided to make this jelly. It turned out great!
M Firoz Khan
[email protected]I've been making this currant jelly recipe for years and it never fails to impress. It's always a hit with my family and friends.
Likius Iyambo
[email protected]This currant jelly recipe is a keeper! It's so easy to make and the results are delicious. I love the tart and tangy flavor of the jelly. It's perfect on toast, biscuits, or even ice cream.