Black Currant Jelly

Ingredients

• a quart of black currants
• a cupful of water
• a half pound loaf sugar

Method

1. 1

   Stem and wash black currants, add water, and cook until soft.

2. 2

   Drain through a jelly bag without squeezing.

3. 3

   For each pint of juice, mix with half a pound of sugar, cook for ten minutes, and pour into sterilized glasses.

4. 4

   Cover with paraffin when cold.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 75. The excerpt below is the record exactly as published.

BLACK CURRANT JELLY— This is one of the best old- fashioned remedies for .sore throats, while a teaspoonful of it dissolved into a tumbler of cold water affords a refreshing fever drink or family beverage on a hot day. Stem large ripe black currants and after washing put into the preserving kettle, allow- ing a cupful of water to each quart of fruit. This is necessary because the black currant is drier than the red or white. Mash with a wooden spoon or pestle, then cover and cook until the currants have reached the boiling point and are soft. Turn into a jelly bag and drain without squeezing. To each pint of the juice allow a half pound loaf sugar

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