Red Currant Jelly
- Number of Servings: 64
Ingredients
4 lb. Fresh Red Currants1 C. Water7 C. Splenda4 fl. oz. Liquid Fruit Pectin
1. Place the currants into a large pot, & crush with a potato masher or berry crusher if you have one. Pour in 1 C. of water & bring to a boil. Simmer for 10 min. Strain the fruit through a jelly cloth or cheese cloth, & measure out 5 C. of the juice.
2. Pour the juice into a large saucepan, & stir in the Splenda. Bring to a rapid boil over high heat, & stir in the liquid pectin immediately. Return to a full rolling boil, & allow to boil for 30 sec.
3. Remove from heat & skim off foam from the top. Ladle or pour into sterile 1/2 pint jars, filling to within 1/2 in. of the top. Wipe the rims with a clean damp cloth. Cover with new sterile lids & rings. Process covered in a bath of simmering water for 10 min. or the time recommended by your local extension for your area.
Serving Size: 8 1/2 Pint Jars
Number of Servings: 64
Recipe submitted by SparkPeople user LFERGUSON0.
2. Pour the juice into a large saucepan, & stir in the Splenda. Bring to a rapid boil over high heat, & stir in the liquid pectin immediately. Return to a full rolling boil, & allow to boil for 30 sec.
3. Remove from heat & skim off foam from the top. Ladle or pour into sterile 1/2 pint jars, filling to within 1/2 in. of the top. Wipe the rims with a clean damp cloth. Cover with new sterile lids & rings. Process covered in a bath of simmering water for 10 min. or the time recommended by your local extension for your area.
Serving Size: 8 1/2 Pint Jars
Number of Servings: 64
Recipe submitted by SparkPeople user LFERGUSON0.
Nutritional Info Amount Per Serving
- Calories: 12.2
- Total Fat: 0.1 g
- Cholesterol: 0.0 mg
- Sodium: 0.1 mg
- Total Carbs: 7.3 g
- Dietary Fiber: 0.0 g
- Protein: 0.3 g
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