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Red Raspberry and Currant Jelly Recipe
|Currants||1 1⁄2 Pound|
|Water||1⁄2 Cup (8 tbs)|
|Raspberries||1 1⁄2 Quart|
|Granulated sugar||3 Pound (7 Cup)|
|Fruit pectin||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 6774 Calories from Fat 92
% Daily Value*
Total Fat 11 g16.8%
Saturated Fat 0.45 g2.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 261 mg10.9%
Total Carbohydrates 1732 g577.4%
Dietary Fiber 131.8 g527.2%
Sugars 1472.5 g
Protein 27 g53.8%
Vitamin A 15.2% Vitamin C 1084.5%
Calcium 60.1% Iron 111%
*Based on a 2000 Calorie diet
Meanwhile crush the raspberries thoroughly, add to the currants, and squeeze through a jelly cloth, see Extracting Juice.
Measure the juice into a large saucepan—there should be 4 1/2 c.
If not enough, pour a little more water through the pulp in the jelly bag and squeeze again.
Add the sugar to the juice, mix, and bring to a boil.
Then add the liquid pectin, stirring constantly.
Bring to a full rolling boil that can not be stirred down, and boil hard 1/2 min.
Remove from heat, skim; then prqeeed as in Concord Grape Jelly I.