Black Currant Jelly

Ingredients

• a basket of black currants
• a cup of sugar

Method

1. 1

   Boil currants covered with water for five minutes, then strain through a cheesecloth bag.

2. 2

   Boil juice with sugar for half an hour, removing scum.

3. 3

   Seal in jars when cold.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 165. The excerpt below is the record exactly as published.

Black Currant Jelly, allowing one cup of water to a basket of grapes and boiling about twenty minutes or until jellied. 318 The Toronto Cook Book To Preserve Purple Plums Make a syrup of brown sugar; when perfectly clear and boiling hot, pour it over the plums after picking over and cleaning well, and leaving out all unsound fruit; let plums remain in syrup two days, then drain off the syrup and bring it to boiling point, skimming well; put in fruit and syrup in preserving kettle over fire and simmer gently until the syrup is reduced to about one-fourth the original quantity. To make syrup take one pound of syrup for one pound of fruit and a cup of water to six pounds of sugar. When cooked, put in jars, set away and cover when cool. Damson Plums, Cherries, or any other small ripe fruit May be done as purple plums, by first making syrup, and boiling for five minutes, skimming well, putting in plums and boiling very gently until cooked.. Quince Preserves Pare, core and quarter your fruit, then weigh it and allow an equal quantity of white sugar. Take the parings and cores and put in a preserving kettle; cover them with water and boil for half an hour, then strain through a fruit press and put the juice back into the kettle and boil the quinces in it a little at a time until they are tender. Lift out as they are done with a drainer and lay on a dish; if the liquid seems scarce add more water. When all are done throw in the sugar and allow it to boil ten minutes before putting in the quinces; let them boil until they change color, say one hour and a quarter, on a slow fire. While they are boiling, occasionally slip a silver spoon under them to see that they do not burn, but do not on any account stir them. Have two fresh lemons cut in thin slices, and when the fruit is being put up in jars lay a slice or two in each. Black Currant Jelly Pick over thoroughly a basket of black currants; place in kettle, just cover with water and let boil five minutes; then put in cheesecloth bag and squeeze thoroughly, allowing a cup of juice to cup of sugar

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