in a double boiler, adding no water
to them. Cover closely and steam
until the fruit is soft and thoroughly
broken. Squeeze the berries through
a bag, and return the juice to the fire.
Allow granulated sugar in the pro-
portion of l/z lb. of sugar✪ Cranberry Jelly to a cupful
of juice. As soon as the juice comes
to a boil, add the sugar, stir until dis-
solved, and allow to boil up once. Re-
move the sweetened liquid from the
fire, pour into a mould wet with cold
water, and set in a cool place to form
into a firm jelly.
Currant Conserve. — Take 5 lbs. of
washed and stemmed currants, 5 lbs.
of sugar, and five oranges peeled,
seeded, and cut into bits ; add 2.x/z lbs.
of seedless raisins, mix the whole to-
gether, and boil for thirty minutes.
Seal while hot.
Currant Jelly without Boiling. —
Press the juice from the currants and
make it quite hot, but it must not be
allowed to boil. To each pint of juice
add a full pound of loaf sugar, pounded
very fine — granulated sugar will do
as well✪ Currant Jelly without Boiling — and made quite hot in the
oven, and then stirred gradually into
the hot juice until it is melted. Put
this jelly into small glasses ; cover first
with a round paper dipped in spirit,
then put on a close-fitting cover, and
expose the jelly daily to the sun for
ten days. Jelly made thus is much
brighter in color than when it is boil-
ed. Be sure that the fruit from which
the juice has been extracted is per-
fectly fresh, and that there is no sus-
picion of fermentation about the juice.
Currant Jelly that Never Fails. —
Select currants that are not fully ripe ;
the ends of the bunches should be
rather green. Pick them over and
wash them, if necessary, but do not
take them off the stems. Put them in
the kettle without weighing, and stand
it on the back of the stove where the
fruit will heat but not cook, and crush
with the pestle till all the juice is out.
Then strain it through two bags, one
of loose flannel, and measure it with a
19 2
pint cup. Take as many pints of sugar
but leave out one half-pint✪ Currant Jelly that Never Fails; put the
sugar in a hot oven, stirring often.
Boil the juice till it clears, which will
be in five to ten minutes, and skim it.
When it becomes transparent, turn in
the hot sugar and let the whole boil
up hard once — only once — and it is
done. Take it off and dip it into the
heated glasses and it will jelly on the
cup as you do so. Let it stand in the
sunshine for a day or two, until it is
as firm as you wish. The secret of
making this jelly is in boiling it just
the single moment.
Another way : — The currants
should be picked from the bushes dur-
ing dry weather — an item which holds
good for any other kind of fruit as
well. They should be thoroughly
ripe, but not over-ripe. Place the cur-
rants over the fire in an agate or por-
celain-lined kettle, having first crushed
them very slightly to draw out enough
juice to keep them from burning. As
soon as they are cooked soft, strain
through a fine crash bag until all the
juice is extracted ; then strain it slowly
through a fulled flannel jelly-bag to
remove all impurities and pulp. Meas-
ure the juice and put it in a clean ket-
tle. For every pound of juice allow
I lb. of granulated sugar. Put the
sugar in a stone crock large enough to
hold the juice. Let the juice boil hard
for five minutes, then pour it over the
sugar in the jar, stirring all the time,
and until the sugar is dissolved.
Page 325 · 5 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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in a double boiler, adding no water
to them. Cover closely and steam
until the fruit is soft and thoroughly
broken. Squeeze the berries through
a bag, and return the juice to the fire.
Allow granulated sugar in the pro-
portion of l/z lb. of sugar to a cupful
of juice. As soon as the juice comes
to a boil, add the sugar, stir until dis-
solved, and allow to boil up once. Re-
move the sweetened liquid from the
fire, pour into a mould wet with cold
water, and set in a cool place to form
into a firm jelly.
Currant Conserve. — Take 5 lbs. of
washed and stemmed currants, 5 lbs.
of sugar, and five oranges peeled,
seeded, and cut into bits ; add 2.x/z lbs.
of seedless raisins, mix the whole to-
gether, and boil for thirty minutes.
Seal while hot.
Currant Jelly without Boiling. —
Press the juice from the currants and
make it quite hot, but it must not be
allowed to boil. To each pint of juice
add a full pound of loaf sugar, pounded
very fine — granulated sugar will do
as well — and made quite hot in the
oven, and then stirred gradually into
the hot juice until it is melted. Put
this jelly into small glasses ; cover first
with a round paper dipped in spirit,
then put on a close-fitting cover, and
expose the jelly daily to the sun for
ten days. Jelly made thus is much
brighter in color than when it is boil-
ed. Be sure that the fruit from which
the juice has been extracted is per-
fectly fresh, and that there is no sus-
picion of fermentation about the juice.
Currant Jelly that Never Fails. —
Select currants that are not fully ripe ;
the ends of the bunches should be
rather green. Pick them over and
wash them, if necessary, but do not
take them off the stems. Put them in
the kettle without weighing, and stand
it on the back of the stove where the
fruit will heat but not cook, and crush
with the pestle till all the juice is out.
Then strain it through two bags, one
of loose flannel, and measure it with a
19 2
pint cup. Take as many pints of sugar
but leave out one half-pint; put the
sugar in a hot oven, stirring often.
Boil the juice till it clears, which will
be in five to ten minutes, and skim it.
When it becomes transparent, turn in
the hot sugar and let the whole boil
up hard once — only once — and it is
done. Take it off and dip it into the
heated glasses and it will jelly on the
cup as you do so. Let it stand in the
sunshine for a day or two, until it is
as firm as you wish. The secret of
making this jelly is in boiling it just
the single moment.
Another way : — The currants
should be picked from the bushes dur-
ing dry weather — an item which holds
good for any other kind of fruit as
well. They should be thoroughly
ripe, but not over-ripe. Place the cur-
rants over the fire in an agate or por-
celain-lined kettle, having first crushed
them very slightly to draw out enough
juice to keep them from burning. As
soon as they are cooked soft, strain
through a fine crash bag until all the
juice is extracted ; then strain it slowly
through a fulled flannel jelly-bag to
remove all impurities and pulp. Meas-
ure the juice and put it in a clean ket-
tle. For every pound of juice allow
I lb. of granulated sugar. Put the
sugar in a stone crock large enough to
hold the juice. Let the juice boil hard
for five minutes, then pour it over the
sugar in the jar, stirring all the time,
and until the sugar is dissolved.