Spiced Currant Jelly Recipes

SPICED CURRANT JELLY

Spiced Currant Jelly image

Very spicy and beautifully sweet preserves from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. This recipe makes about 3 pints and cooking time is approximate. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.

Provided by Molly53

Categories Berries

Time 45m

Yield 48 1-ounce servings

Number Of Ingredients 4

Ingredients

3 lbs ripe currants
2 lbs sugar
1 tablespoon cinnamon
1 teaspoon ground cloves (up to a tablespoon, depending on your taste)

Steps:

Wash currants; stem and add sugar and spices.
Heat until sugar melts; boil, uncovered for 20 minutes or until thick enough to form jelly on a cold plate.
Pour into sterilized jelly glasses and seal.

Nutrition Facts : Calories 154, Fat 0.1, Sodium 2.4, Carbohydrate 40.1, Fiber 2, Sugar 38, Protein 1.2

RED CURRANT JELLY

Red Currant Jelly image

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.

Provided by BJBORSODY

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes

Time 1h

Yield 64

Number Of Ingredients 4

Ingredients

4 pounds fresh red currants
1 cup water
7 cups white sugar
4 fluid ounces liquid fruit pectin

Steps:

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 : Calories 100.8 calories, Carbohydrate 25.9 g, Fat 0.1 g, Fiber 1.3 g, Protein 0.4 g, Sodium 0.6 mg, Sugar 24 g

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