Directions:
- Wash and pick over currants.
- Heat in a large kettle with water until thoroughly heated through; mash with a potato masher and turn into a jelly bag to drip into container.
- Measure resulting juice and add one pound of sugar to every pint of juice.
- Boil about 20 minutes or until jelly reaches 220F on a candy thermometer (at sea level; reduce by two degrees for every 1000 feet in elevation).
- Skim, pour into hot sterilized jelly glasses and seal in a boiling water bath for ten minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 211.63 Kcal (886 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 4.17mg | 0% | |
| Potassium | 1039.27mg | 22% | |
| Total Carbs | 52.91g | 18% | |
| Sugars | 26.45g | 106% | |
| Dietary Fiber | 15.12g | 60% | |
| Protein | 3.78g | 8% | |
| Vitamin C | 154.9mg | 258% | |
| Iron | 3.8mg | 21% | |
| Calcium | 126.7mg | 13% | |
| Amount Per 100 g | |||
| Calories | 53.22 Kcal (223 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 1.05mg | 0% | |
| Potassium | 261.34mg | 22% | |
| Total Carbs | 13.3g | 18% | |
| Sugars | 6.65g | 106% | |
| Dietary Fiber | 3.8g | 60% | |
| Protein | 0.95g | 8% | |
| Vitamin C | 39mg | 258% | |
| Iron | 1mg | 21% | |
| Calcium | 31.9mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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