Black Currant Jelly

Ingredients

• Your black currants must be quite ripe, and as large as you can get them.
• to each pint of the mixture put a pound of good loaf-sugar.
• Make some red currants nearly boiling hot, and strain the juice from them.

Method

1. 1

   Put black currants into a glazed earthenware pan and place in the oven covered with a cloth until soft.

2. 2

   Rub through a cane sieve and strain the juice.

3. 3

   Mix equal quantities of black and red currant juice, adding a pound of sugar for each pint.

4. 4

   Boil for a quarter of an hour, testing for setting on a cold plate.

5. 5

   Pour into pots and cover as directed.

Nutrition per serving

As published

This recipe was extracted from The confectioner's and pastry-cook's guide, or, Confectionery made easy ... (1890) by George Read, page 35. The excerpt below is the record exactly as published.

BLACK CURRANT JELLY. Your black currants must be quite ripe, and as large as you can get them. You need not pick them ofl the stalks, but put them as they are into a glazed earthen- ware pan; put them into the oven, with a cloth tied over the top, and let them remain there till they get soft, then rub them through a cane sieve, that will not let them pass through whole, and strain the juice fioni them with a fine hair or lawn sieve. Make some red currants nearly boiling hot, and strain the juice from them, as directed in making of Red Currant Jelly. Mix equal quantities of both sorts of juice, and to each pint of the mixture put a pound of good loaf-sugar.

Cook this with the app: pantry check, scaling, and the assistant.