Cherry and Currant Jelly

Ingredients

• 2-3 of cherries
• 1-3 of currants
• a pound of sugar

Method

1. 1

   Clean fruit, add a little water and put over a slow fire.

2. 2

   Boil until soft, then pour into a jelly bag and let drip overnight.

3. 3

   For every pint of juice allow a pound of sugar.

4. 4

   Place juice over a slow, steady fire to boil.

5. 5

   Heat sugar in shallow baking pans but do not allow it to color.

6. 6

   Add it to juice and stir till dissolved.

7. 7

   Allow to boil for a few minutes, then remove from fire and fill sterilized jelly glasses.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 82. The excerpt below is the record exactly as published.

CHERRY AND CURRANT JELLY. Use 2-3 of cherries and 1-3 of currants. Clean fruit, add a little water and put over a slow fire. Boil until soft, then pour into a jelly bag and let drip over night. For every pint of juice allow a pound of sugar

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