Black-currant Marmalade

Ingredients

• Black currants
• 1 lb. sugar

Method

1. 1

   Choose fresh ripe currants, pick them from the stalks, and wash them if necessary.

2. 2

   Put them into a double boiler and let them cook until soft and broken.

3. 3

   Rub them through a sieve fine enough to keep back the seeds.

4. 4

   Measure the pulp into a preserving pan, bring it to the boil, and boil for 15 minutes.

5. 5

   Allow 1 lb. sugar to each pint of pulp, warm it in the oven, add it to the pulp, and boil until the marmalade will set.

6. 6

   Then pot and cover.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 754. The excerpt below is the record exactly as published.

Black-currant Marmalade Black currants. Sugar. Choose fresh ripe currants, pick them from the stalks, and wash them if necessary. Then put them into a double boiler and let them cook until soft and broken ; or, failing a double boiler, cook them in a large jar or crock placed in a saucepan of hot water, or in the oven. When the currants are soft, rub them through a sieve fine enough to keep back the seeds. Measure the pulp into a preserving pan, bring it to the boil, and boil 15 minutes. Allow 1 lb. sugar

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