Ingredients
Yield Recipe
Currant jelly
1'300
g
currants, fresh
40
g
dextrose
8
g
violet ribbon pectin
650
g
sugar
Production
1
Currant jelly
Juice the currants and pour the juice into a saucepan. Warm gently.
Mix the dextrose and pectin. While stirring continuously, sprinkle the mixture into the warm juice and bring to a boil. Add the sugar and let the mixture stand for 5 minutes.
Bring the jelly to a vigorous boil and cook for 3 minutes, stirring continuously.
Fill immediately into clean jars and seal, or use as desired. Cool quickly to storage temperature.
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Evaluation