Currant Jelly

Ingredients

• one pound of best coffee sugar
• one pint of juice

Method

1. 1

   Pick currants clean from leaves, wash and drain.

2. 2

   Squeeze into a porcelain kettle, boil for twenty minutes, then strain.

3. 3

   Measure juice and add one pound of sugar per pint.

4. 4

   Heat sugar in the oven while boiling juice for twenty-five minutes.

5. 5

   Stir in hot sugar, boil briefly, then fill glasses.

Nutrition per serving

As published

This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 85. The excerpt below is the record exactly as published.

currant jelly and all others are made the same way, such as strawberries and grapes. Try to obtain the fruits when they are just ripe — not too ripe, for then they are liable to be watery and the jelly qualities destroyed to a greater or less extent. Currant Jelly. Have the currants picked as clean as possible from leaves, pick them over but not off the stems, pick out all that are dried or green; wash and drain well, then squeeze a few at a time with the hands, in a large bowl, and put them in a porcelain-lined kettle, when all are in, put it on a slow fire, stirring often, let come to a boil for twenty minutes; then strain through a coarse three-cornered cloth strainer. Wash out the kettle. Let the strainer hang and drip for an hour, (let them cool before you fill the strainer), then squeeze lightly only. Measure the number of pints of juice ; allow one pound of best coffee sugar

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