Directions:
- Make the jelly:.
- Rinse and drain currants and transfer to a saucepan. Crush the fruit with a potato masher, add spring water and bring to a boil over high heat. Boil for 10 minutes.
- Rund the fruit and any liquid through a sieve or food mill to remove the seeds. Transfer the puree to a jelly bad or a colander lined with 4 layers of wet cheesecloth and let drip overnight.
- Process the jelly:.
- Transfer the juice to a large saucepan, add the sugar and cook over high heat, stirring occasionally until sugar dissolves about 10 minutes. Bring the mixture to a boil and stir in the butter. Stir in the pectin and cook for exactly 1 minute. Remove from heat and stir in the peppers. Sterilize 4- 1/2 pint jars, pour jelly into the hot jars; leaving 1/4 inch headspace. Secure lid and process using the boiling water canning method for 5 minutes. Store in a cool pantry for up to 1 year.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 176.1 Kcal (737 kJ) | ||
| Calories from fat | 1.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.12g | 0% | |
|---|---|---|---|
| Cholesterol | 0.32mg | 0% | |
| Sodium | 1.25mg | 0% | |
| Potassium | 195.42mg | 4% | |
| Total Carbs | 43.51g | 15% | |
| Sugars | 38.03g | 152% | |
| Dietary Fiber | 2.83g | 11% | |
| Protein | 0.71g | 1% | |
| Vitamin C | 44.4mg | 74% | |
| Iron | 0.7mg | 4% | |
| Calcium | 43.8mg | 4% | |
| Amount Per 100 g | |||
| Calories | 80.06 Kcal (335 kJ) | ||
| Calories from fat | 0.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.05g | 0% | |
|---|---|---|---|
| Cholesterol | 0.14mg | 0% | |
| Sodium | 0.57mg | 0% | |
| Potassium | 88.84mg | 4% | |
| Total Carbs | 19.78g | 15% | |
| Sugars | 17.29g | 152% | |
| Dietary Fiber | 1.29g | 11% | |
| Protein | 0.32g | 1% | |
| Vitamin C | 20.2mg | 74% | |
| Iron | 0.3mg | 4% | |
| Calcium | 19.9mg | 4% | |
* 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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