RecipeDB

Cooking in progress....

Currant Jelly

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)9.408
Energy (kCal)6018.18
Carbohydrates (g)1503.908
Total fats (g)1.344
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Using a potato masher or an immersion blender, crush currants in a large Dutch oven. | 2. Add water& bring to a boil, stirring occasionally; reduce heat, cover& simmer until currents are softened& deflated, about 10 minutes. | 3. Wet a jelly bag (I use cheesecloth), wring out& suspend on a frame over a large measuring cup or bowl. | 4. Fill with currants& liquid; let drip, pressing bag lightly, until juice measures 6 1/2 cups, about 2 1/2 hours. | 5. Stirring constantly, bring juice& pectin to a boil in a large, clean pot. | 6. Add sugar, bring to a full rolling boil, stirring constsntly with a wooden spoon; Boil vigorously, stirring, for a minute. | 7. Remove from heat, skim off foam& pour into hot canning jars, leaving 1/4 inch of headspace. | 8. Wipe rims (if necessary), cover with prepared lids& screw on bands fingertip tight. | 9. Boil in boiling water canner for 10 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red currant 6 cups stemmed 376.32 92.736 9.408 1.344
    white currant 6 cups stemmed 376.32 92.736 9.408 1.344
    water 1 1/2 cups 0.0 0.0 0.0 0.0
    fruit pectin crystal 1 package - - - -
    sugar 7 cups 5641.86 1411.172 0.0 0.0

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



    Similar Recipes by Processes Similar Recipes by Category Composition