Black-Currant Jelly

Ingredients

• two lbs. of fruit
• half a glassful of water
• as many lbs. of sugar as there are quarts of juice
• half pint of white-currant juice

Method

1. 1

   Clean the black-currants and boil with water until skins burst.

2. 2

   Strain through a sieve.

3. 3

   Combine sugar with juice, dissolve, and cook to small-ball stage.

4. 4

   Cook on fierce fire until 'appe' stage is almost reached.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 469. The excerpt below is the record exactly as published.

BLACK-CURRANT JELLY Take some very ripe black-currants: clean them; put them into the preserving-pan with half a glassful of water per two lbs, of fruit, and let them boil. While this preparatory operation is in progress, the skins of the currants burst, and their juice flows into the pan. At this stage, transfer the fruit to a sieve lying on a bowl—a much simpler method than crushing and pressing them in a twisted towel. Allow as many lbs. of sugar as there are quarts of juice; put this sugar into the preserving-pan ; dissolve it, and cook it to the small-ball stage; thoroughly skimming the while. Add the black-currant juice, combined per quart with half pint of white- currant juice

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