Directions:
- Using a potato masher or an immersion blender, crush currants in a large Dutch oven.
- Add water& bring to a boil, stirring occasionally; reduce heat, cover& simmer until currents are softened& deflated, about 10 minutes.
- Wet a jelly bag (I use cheesecloth), wring out& suspend on a frame over a large measuring cup or bowl.
- Fill with currants& liquid; let drip, pressing bag lightly, until juice measures 6 1/2 cups, about 2 1/2 hours.
- Stirring constantly, bring juice& pectin to a boil in a large, clean pot.
- Add sugar, bring to a full rolling boil, stirring constsntly with a wooden spoon; Boil vigorously, stirring, for a minute.
- Remove from heat, skim off foam& pour into hot canning jars, leaving 1/4 inch of headspace.
- Wipe rims (if necessary), cover with prepared lids& screw on bands fingertip tight.
- Boil in boiling water canner for 10 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1005.06 Kcal (4208 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 9.34mg | 0% | |
| Potassium | 928.2mg | 20% | |
| Total Carbs | 257.04g | 86% | |
| Sugars | 229.32g | 917% | |
| Dietary Fiber | 13.44g | 54% | |
| Protein | 3.36g | 7% | |
| Vitamin C | 137.8mg | 230% | |
| Iron | 3.4mg | 19% | |
| Calcium | 121.9mg | 12% | |
| Amount Per 100 g | |||
| Calories | 158.31 Kcal (663 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 1.47mg | 0% | |
| Potassium | 146.2mg | 20% | |
| Total Carbs | 40.49g | 86% | |
| Sugars | 36.12g | 917% | |
| Dietary Fiber | 2.12g | 54% | |
| Protein | 0.53g | 7% | |
| Vitamin C | 21.7mg | 230% | |
| Iron | 0.5mg | 19% | |
| Calcium | 19.2mg | 12% | |
* 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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