Homemade Currant Jelly Delight
Experience the vibrant flavors of summer with this Homemade Currant Jelly Delight. This delectable preserve captures the sweet-tart essence of currants, making it a perfect companion for breakfast spreads, desserts, or a delightful addition to any cheese board. This recipe, rooted in tradition from the Mississippi Valley chapter of the Culinary Arts Institute of Chicago (1947), offers a simple yet rewarding process to create a luscious jelly that will elevate your culinary creations. With approximately 9 six-ounce jars as your bounty, sharing this taste of nostalgia is easy. Ideal for gifting or savoring at home, this jelly is sure to be a crowd-pleaser.
9
Servings
50
Calories
3
Ingredients
Ingredients
Currants
5 lbs (Fresh, washed and picked over)
Sugar
1 lb per pint of juice (Granulated sugar)
Water
1/2 cup (For boiling the currants)
Instructions
1
Begin by thoroughly washing and picking over the currants to remove any stems or debris.
2
In a large kettle, combine the currants and 1/2 cup of water, heating them gently over medium heat until they become juicy and heated through.
3
Using a potato masher, carefully mash the currants to extract as much juice as possible.
4
Transfer the mashed mixture into a jelly bag or a fine sieve set over a container to drip and separate the juice from the solids. Allow this to strain for at least an hour.
5
Once you have collected the juice, measure the volume and for every pint of juice, add one pound of granulated sugar. Stir until dissolved.
6
Bring the mixture to a boil and monitor the temperature using a candy thermometer, boiling for approximately 20 minutes, or until the jelly reaches 220°F (adjusting for altitude as necessary).
7
As the jelly nears readiness, skim off any foam that forms on the surface.
8
Pour the hot jelly into pre-warmed sterilized jelly jars, leaving about 1/4 inch of headspace, and immediately seal with lids.
9
Process the jars in a boiling water bath for 10 minutes to ensure proper sealing and preservation.
10
Allow the jars to cool completely and store in a cool, dark place. Enjoy your homemade currant jelly!
Nutrition Information
0g
Fat
13g
Carbs
0g
Protein
1g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Homemade Currant Jelly Delight?
It is a traditional sweet-tart preserve made from fresh currants, based on a 1947 recipe from the Culinary Arts Institute of Chicago.
How many jars does this recipe yield?
This recipe produces approximately 9 six-ounce jars of jelly.
What are the primary ingredients needed?
The ingredients are 5 lbs of currants, granulated sugar, and 1/2 cup of water.
How should I prepare the currants before cooking?
The currants should be thoroughly washed and picked over to remove any stems or debris.
How much water is added to the currants initially?
You should add 1/2 cup of water to the currants in a large kettle.
How do I extract the juice from the currants?
Heat the currants until juicy, mash them with a potato masher, and then strain through a jelly bag or fine sieve.
How long should the juice strain?
The mixture should be allowed to strain for at least one hour to fully separate the juice from the solids.
What is the ratio of sugar to juice for this recipe?
Add one pound of granulated sugar for every pint of extracted currant juice.
What temperature should the jelly reach?
The jelly should reach 220°F on a candy thermometer, though you may need to adjust this for altitude.
How long does the boiling process take?
It typically takes approximately 20 minutes of boiling to reach the desired temperature and consistency.
Should I remove the foam that forms during boiling?
Yes, as the jelly nears readiness, you should skim off any foam that forms on the surface.
How much headspace should be left in the jars?
Leave about 1/4 inch of headspace when pouring the hot jelly into the jars.
Do the jars need to be processed in a water bath?
Yes, process the jars in a boiling water bath for 10 minutes to ensure proper preservation.
Where is the best place to store the finished jelly?
Store the cooled jars in a cool, dark place to maintain quality.
How many calories are in a serving of this jelly?
Each serving contains approximately 50 calories.
What is the fat content of the jelly?
This currant jelly contains 0g of fat.
How many carbohydrates are in one serving?
There are 13g of carbohydrates per serving.
Does this jelly provide any fiber?
Yes, it provides 1g of fiber per serving.
What kind of currants should I use?
The recipe calls for 5 lbs of fresh currants that have been washed and picked over.
What are some serving suggestions for currant jelly?
It is perfect for breakfast spreads, desserts, or as a complement to a cheese board.
Is this a vintage recipe?
Yes, it is based on a tradition from the Mississippi Valley chapter of the Culinary Arts Institute of Chicago from 1947.
What category does this recipe fall under?
This recipe is categorized under Jellies.
What type of sugar is required?
The recipe specifies using granulated sugar.
How do I ensure the jars are ready for the hot jelly?
The jelly jars should be pre-warmed and sterilized before filling.
Can I use a sieve if I don't have a jelly bag?
Yes, a fine sieve set over a container can be used to separate the juice from the solids.
Does this jelly contain protein?
No, this recipe contains 0g of protein.
Is there any sodium in this recipe?
According to the nutritional data provided, the sodium content is not specified or negligible.
What is the purpose of the water in the first step?
The 1/2 cup of water is used to help heat the currants gently and start the juicing process.
What tags are associated with this recipe?
Tags include currants, jelly, preserves, homemade, easy recipe, fruit spread, and canning.
What should I do once the jars are processed?
Allow the jars to cool completely before storing them in a cool, dark place.