Red Currant & Raspberry Jelly
60 mins (prep 30, cooking 30)
6 ingredients
8 servings
I first tried this recipe from the "Complete Book of Small Batch Preserving" when I discovered a red currant bush in our garden. We get so many berries from the bush that I freeze them & make this jelly all year round. My grandchildren don't want store-bought jam anymore!

Categories:  technique , <-60-mins , condiments,-etc. , fruit , canning , equipment , raspberries , time-to-make , 5-ingredients-or-less , water-baths , jellies , easy , number-of-servings , stove-top , berries ,
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Serving Size (301.83 g)
Servings 8
Amount per Serving
Calories 833.17 Calories from Fat 3.6
% Daily Value *
Total Fat 0.4g 4.92%
Saturated Fat 0.01g 0.47%
Trans Fat 0.0 %
Cholesterol 0.0mg 0.0%
Sodium 3.57mg 1.19%
Total Carbohydrate 214.33g 571.54%
Dietary Fiber 4.0 g 127.92%
Sugars 209.33 g %
Protein 0.74g 11.81%
Vitamin A 20.3IU% Vitamin C 16.11mg%
Calcium 18.11mg% Iron 0.53mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
red currants, liquid fruit pectin