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Currant Jelly

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)-
Carbohydrates (g)-
Total fats (g)-
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Pick over the currants, removing leaves and poor berries but do not stem them. | 2. Put currants in a colander and wash well. | 3. Pour into a pot and mash well with a potato masher. | 4. Boil until the berries become a mush and allow to drip through a jelly bag overnight. | 5. Do not squeeze the mash if you want sparkling, clear jelly. | 6. Next morning, measure the juice and put an equal amount of sugar into another vessel. | 7. Warm the sugar in a very slow oven-- about 150 F to 200 F-- for 1/2 hour or so. | 8. Heat the juice to the boiling point and pour over sugar into another container. | 9. Stir until sugar is completely dissolved. | 10. Do not cook mixture. | 11. Instead, pour into glasses while still hot. | 12. It will jell perfectly. | 13. Seal the glasses with 2 thin layers of paraffin and a lid. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    currant 4 quarts - - - -
    sugar - - - -
    paraffin wax - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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