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Add a photoServings: 1
Ingredients
- 8 c. Currant juice
- 2 c. Sugar (or possibly more to taste)
Directions
- Combine the currant juice and sugar in a large kettle. Bring to a boil and boil rapidly, stirring occasionally till the mix reaches the jelly stage, 220'F. , about 30 min. A thermometer is recommended.
- Remove from the heat and skim off any foam. Ladle the warm jelly into warm, sterilized half-pint jars, leaving the proper amount of head space for the sealing method you choose. Seal.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 400g | |
| Calories 1548 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 8mg | 0% |
| Total Carbs 399.92g | 107% |
| Dietary Fiber 0.0g | 0% |
| Sugars 399.64g | 266% |
| Protein 0.0g | 0% |
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