Currant Jelly Recipes

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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

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

CURRANT JELLY



Currant Jelly image

The versatile flavor of currantjelly complements a varietyofdishes -- from crusty breadwith butter to cold meats. Ourtartversion was inspired bythe famous red and white preserves of Bar-Le-Duc, France,where the original fourteenth-century recipe is still made.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 1 quart

Number Of Ingredients 2

3 pounds fresh red, black, or white currants, washed well, stems removed
3 cups sugar

Steps:

  • In a large saucepan, combine currants with 1/3 cup water. Cook over medium-high heat, stirring frequently, until fruit has broken down and released its juices, about 8 minutes. Mash the fruit mixture with a potato masher or the back of a wooden spoon. Strain through a fine sieve into a large measuring cup, pressing on the solids to extract as much juice as possible. You should have about 4 cups juice. Discard solids.
  • Place a small plate in the freezer. Return juice to clean saucepan; add sugar. Bring to a boil over medium-high heat. Reduce heat to a simmer; cook, stirring occasionally, about 20 minutes. When teaspoon of jelly placed on chilled plate ripples if pushed with your finger, it is ready.
  • Remove jelly from heat, and skim off any foam from surface. Ladle jelly into sterilized canning jars; wipe rims with a dishtowel. Seal tightly.
  • Meanwhile, bring a stockpot of water to a boil over high heat. Using tongs, carefully place filled jars in boiling water, letting them sit 10 minutes. Remove; let cool. If center of jar lids give when pushed with finger, jars have not sealed properly. Jelly in sealed jars will keep up to 1 year. After opening, jelly will keep up to 2 months in the refrigerator.

CURRANT JELLY WIENER SAUCE



Currant Jelly Wiener Sauce image

These are the best cocktail wieners I've ever tasted! Just put in a slow cooker and forget about them, they could not be any easier. Red currant jelly is the special ingredient in this rich, sweet and tangy sauce.

Provided by JAZZY-GIRL

Categories     Appetizers and Snacks     Meat and Poultry     Beef

Time 2h10m

Yield 24

Number Of Ingredients 5

1 cup red currant jelly
1 cup prepared Dijon-style mustard
¼ cup ketchup
¾ cup brown sugar
4 (16 ounce) packages little smokie sausages

Steps:

  • In a slow cooker over medium low heat, mix the red currant jelly, Dijon-style mustard, ketchup and brown sugar. Place little smokie sausages into the mixture and simmer at least 2 hours before serving with toothpicks.

Nutrition Facts : Calories 299.9 calories, Carbohydrate 19.9 g, Cholesterol 47 mg, Fat 20.4 g, Protein 9.3 g, SaturatedFat 7 g, Sodium 1031.7 mg, Sugar 16.9 g

CURRANT JELLY



Currant Jelly image

This is the simplest of recipes and proof that you can make something lovely and tasty to remind you of summer for months to come out of only two ingredients. The time to make this dish includes time to let the berries drip overnight and for the sugar to heat. The yield is based on 4 quarts of berries.

Provided by Sackville

Categories     Jellies

Time 12h

Yield 5 cup jars

Number Of Ingredients 3

4 quarts currants
sugar
paraffin wax

Steps:

  • Pick over the currants, removing leaves and poor berries but do not stem them.
  • Put currants in a colander and wash well.
  • Pour into a pot and mash well with a potato masher.
  • Boil until the berries become a mush and allow to drip through a jelly bag overnight.
  • Do not squeeze the mash if you want sparkling, clear jelly.
  • Next morning, measure the juice and put an equal amount of sugar into another vessel.
  • Warm the sugar in a very slow oven-- about 150 F to 200 F-- for 1/2 hour or so.
  • Heat the juice to the boiling point and pour over sugar into another container.
  • Stir until sugar is completely dissolved.
  • Do not cook mixture.
  • Instead, pour into glasses while still hot.
  • It will jell perfectly.
  • Seal the glasses with 2 thin layers of paraffin and a lid.

CURRANT JELLY



Currant Jelly image

This recipe, from Canadian Living, calls for a combination of red & white currants. Cultivated white currants are available at farmer's markets & specialty stores. Since I'm a lucky person with a red currant bush in my yard, I don't do the combo. The prep time includes the "dripping" time. Use this tart/sweet jelly on toast, glaze a pork roast OR check out the Zaar recipes that use it!

Provided by CountryLady

Categories     Jellies

Time 2h30m

Yield 10 cups

Number Of Ingredients 5

6 cups red currants, stemmed
6 cups white currants, stemmed
1 1/2 cups water
1 (57 g) package fruit pectin crystals
7 cups sugar

Steps:

  • 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.

RED CURRANT JELLY



Red Currant Jelly image

A simple small-batch recipe for a beautiful and tasty red currant jelly. No commercial pectin is needed for this recipe.

Provided by Leda Meredith

Categories     Jam / Jelly

Time 14h35m

Yield 24

Number Of Ingredients 3

2 pounds ripe red currants (still on their stems is fine)
1/2 cup water
2 1/2 cups sugar

Steps:

  • Gather the ingredients.
  • Wash the currants, and if the stems are on don't pick them. You'll get rid of stems and seeds later when you strain their juice.
  • Place the washed currants in a nonreactive pot -no cast iron unless it is enameled, and no aluminum. Add the water.
  • Cook, stirring, over medium-low heat until the red currants have released all of their juice, about 20 minutes. While they are cooking, gently crush the fruit with a potato masher or the bottom of a wine bottle; this will help the fruit release the juice.
  • Drain the red currants and their liquid overnight by pouring the mixture into either a dampened jelly bag or by lining a colander with butter muslin or several layers of cheesecloth . Pick your method and place a large bowl or pot underneath the bag or colander. Do not squeeze the jelly bag, muslin, or cheesecloth because that will result in a cloudy jelly.
  • Sterilize your canning jars .
  • Once strained, measure the red currant juice. You should have about 2 1/2 cups.
  • Pour the measured juice into a large, nonreactive pot and add an equal amount of sugar-for 2 1/2 cups of juice, add 2 1/2 cups of sugar.
  • Bring the red currant juice and sugar to a boil over high heat, stirring constantly to dissolve the sugar. Continue to cook until the mixture reaches the gel point .
  • If the jelly is ready before the jars are sterilized, simply remove the jelly from the heat until the jars are ready. Reheat the jelly just back to a simmer before filling the jars.
  • Ladle the hot, liquid jelly into the sterilized jars, leaving 1/4 to 1/2 inch headspace.
  • Screw on canning lids.
  • Process in a boiling water bath for 5 minutes. Keep in mind that the jelly will still be hot and liquid when it comes out of the boiling water bath. It will gel as it cools.
  • Once cooled, the jelly is ready to be used. Enjoy!

Nutrition Facts : Calories 102 kcal, Carbohydrate 26 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, Sodium 1 mg, Sugar 24 g, Fat 0 g, ServingSize 2 half-pint jars (24 servings), UnsaturatedFat 0 g

BLACK CURRANT JELLY



Black Currant Jelly image

Categories     Condiment/Spread     Fruit     Low Sodium     Currant     Summer     Edible Gift     House & Garden

Yield Makes about 10 8-ounce glasses

Number Of Ingredients 3

4 quarts black currants
1 quart water
sugar

Steps:

  • Rinse and drain currants and put in a large preserving kettle. Crush fruit, add water and cook slowly for 15 minutes. Force through a sieve or food mill to remove seeds. Pour the juices into a jelly bag and let drip overnight. (If you do not have a jelly bag, line a colander with 4 thicknesses of cheesecloth and set over a bowl.) The next day, measure the juices in a bowl, pour into a large pot, add an equal quantity of sugar and bring to a boil, stirring constantly until the sugar is dissolved. Cook over a high heat for 2 or 3 minutes, until a thermometer registers 220° or the juice sheets from the side of a spoon (i.e., when the last two drops on the spoon run together). Pour into hot, sterilized jelly glasses and cover with a thin layer of melted paraffin. When the paraffin has hardened, cover the glasses and store.

SURE.JELL CURRANT JELLY RECIPE



SURE.JELL Currant Jelly Recipe image

Enjoy your jelly at your leisure with our SURE.JELL Currant Jelly Recipe. This currant jelly recipe puts seven pounds of red currants to very good use!

Provided by My Food and Family

Categories     Home

Time 3h10m

Yield Makes about 9 (1-cup) jars and 144 servings, 1 Tbsp. each.

Number Of Ingredients 5

6-1/2 cups prepared juice (buy about 5 qt. or 7 lb. fully ripe red currants)
1-1/2 cups water
1 box SURE-JELL Fruit Pectin
1/2 tsp. butter or margarine
7 cups sugar, measured into separate bowl

Steps:

  • Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
  • Stem and crush currants thoroughly, one layer at a time. Place currants in large saucepan; stir in water. Bring to boil. Reduce heat to low; cover and simmer 10 min., stirring occasionally. Place three layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 6-1/2 cups prepared juice into 6- or 8-qt. saucepot. (If needed, add up to 1/2 cup water for exact measure.)
  • Stir pectin into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Nutrition Facts : Calories 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 13 g, Fiber 0.9481 g, Sugar 11 g, Protein 0 g

CERTO® CURRANT JELLY



CERTO® Currant Jelly image

There are probably lots of things you can do with five pounds of ripened red currants. But this jelly recipe is probably the most delicious!

Provided by My Food and Family

Categories     Home

Time 1h

Yield Makes about 8 (1-cup) jars or 128 servings, 1 Tbsp. each.

Number Of Ingredients 5

5 cups prepared juice (buy about 3-1/2 qt. or 5 lb. fully ripe red currants)
1 cup water
7 cups sugar, measured into separate bowl
1/2 tsp. butter or margarine
1 pouch CERTO Fruit Pectin

Steps:

  • Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
  • Remove stems from currants. Crush currants thoroughly, one layer at a time. Place in saucepot; add water. Bring to boil. Reduce heat to low; cover and simmer 10 min., stirring occasionally. Place three layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 5 cups prepared juice into 6- or 8-qt. saucepot. (Add up to 1/2 cup water for exact measure, if necessary.)
  • Stir sugar into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 12 g, Fiber 0 g, Sugar 11 g, Protein 0 g

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From bernardin.ca


REDCURRANT RECIPES | BBC GOOD FOOD
Round off Sunday lunch with this comforting and fruity recipe - you might find it hard to leave the table... Duck breasts with redcurrant & onion relish. A star rating of 4.6 out of 5. 13 ratings. A simple homemade relish really makes this dish really special, complementing the duck to perfection. Peach & redcurrant sour cream ring . A star rating of 4.9 out of 5. 7 ratings. This …
From bbcgoodfood.com


CURRANT JELLY RECIPES - NYT COOKING
Browse and save the best currant jelly recipes on New York Times Cooking. Browse and save the best currant jelly recipes on New York Times Cooking. X Search. Currant Jelly Recipes. Open Blueberry Pie The New York Times. 35 minutes. Show More Recipes. Or try our popular searches. Easy Vegetarian Weekend Projects Classic Quick Healthy. Get Our Newsletter. Get …
From cooking.nytimes.com


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