Currant Jelly Recipe With Pectin Recipe For Banana

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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

RED CURRANT JELLY



Red Currant Jelly image

Bursting with the fresh and vibrant flavor of summer, this beautiful and delicious Red Currant Jelly is made without pectin and requires just two ingredients!

Provided by Kimberly Killebrew

Categories     condiment

Time 25m

Number Of Ingredients 2

fresh or frozen red currants
sugar ((an equal amount in weight to the weighed berry pulp; see directions below))

Steps:

  • Place the red currants in a heavy stock pot. Add just a little bit of water to the bottom of the pot - just enough to cover the bottom to prevent scorching. Cook the currants, stirring frequently, until they are soft and wilted.
  • Run the berries and liquid through a food mill (this is optional if you wish to remove the seeds). Weigh how much of berry pulp you have and then weigh an equal amount of sugar. Place the berry pulp and the sugar back in the pot. Bring it to boil, stirring constantly to prevent scorching, until the sugar is dissolved. Continue to boil for another 5-10 minutes and then do a wrinkle test to check if the jelly has set. You do this by placing a plate in the freezer for several minutes, then spoon a tiny bit of jelly onto the chilled plate and wait a couple of minutes. Push against the jelly mixture with your finger. If it wrinkles when you push it the jelly is set and ready. If it doesn't let the jelly mixture boil for a few more minutes before testing it again.
  • Ladle the hot jam into sterilized jars and wipe the rims clean before screwing on the lids. For long-term storage process in a water bath canner for 5 minutes. Carefully remove the jars and let them sit undisturbed for 24 hours before removing the lid rings. Store in a dark, cool place where they will keep for at least 12 months.Alternatively you can skip the water bath process and let the jars cool completely after filling them and then store them in the fridge for up to several months.

CURRANT JELLY



Currant Jelly image

Easy two ingredient currant jelly is perfect for beginning home canners.

Provided by Laurie Neverman

Categories     Jelly

Time 1h

Number Of Ingredients 2

For each pint of currant juice, use 1 pound of cane sugar
Almond extract (optional)

Steps:

  • Wash currants, removing leaves and debris but leaving stems intact. Put currants in large stock pot and simmer on low heat, smashing occasionally, until soft.
  • Place cooked currants in cheese cloth or strainer to drain for several hours, preferably overnight.
  • Measure juice. For each pint of juice, measure out 1 pound of cane sugar. Set sugar aside.
  • Prepare canning jars, lids and water bath canner.
  • In large, heavy bottom stockpot, boil juice for 10 - 20 minutes, until it starts to thicken and gel.
  • Add sugar all at once. Stir constantly until sugar is dissolved. Continue stirring until mixture reaches a rolling boil. Boil one minute.
  • Remove from heat. Add almond extract, if desired. (One teaspoon per pint of juice, or to taste.)
  • Fill jars to 1/4″ headspace. Wipe rims and place two piece lids. Process jars in a water bath canner for 10 minutes.
  • Remove jars from canner and place on a cloth out away from drafts. Allow to cool completely. (Overnight is good.)
  • Remove rings and double check seals. Wipe up any spills. Label jars and store in a cool, dry location out of direct light.

Nutrition Facts : ServingSize 1 tablespoon, Calories 84 calories, Sugar 20.3 g, Sodium 0.4 mg, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 21.5 g, Fiber 0.8 g, Protein 0.3 g, Cholesterol 0 mg

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

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.

MCP FRESH CURRANT JELLY



MCP Fresh Currant Jelly image

Take advantage of seasonal fresh currants to make MCP Fresh Currant Jelly. This delicious fresh currant jelly can be stored and enjoyed year-long.

Provided by My Food and Family

Categories     Home

Time 3h

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

Number Of Ingredients 5

5 cups prepared juice (buy about 5 lb. fully ripe currants)
1-1/2 cups water
1 box MCP Pectin
1/4 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 jars well before filling.
  • Stem and thoroughly crush currants, one layer at a time. Place in large saucepan. Add water. Bring to boil. Reduce heat to low; cover and simmer 10 min. 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 juice into 6- or 8- qt. saucepot.
  • Stir pectin into prepared 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 2 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 0.7619 g, Sugar 12 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

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

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