Currant Jelly

Ingredients

• 1 peck wild grapes
• 2g as much sugar as juice

Method

1. 1

   Pick over currants but do not remove stems; wash and drain.

2. 2

   Mash a few in the bottom of a preserving kettle, using a wooden potato masher; so continue until berries are all used.

3. 3

   Cook slowly until currants look white.

4. 4

   Strain through a coarse strainer, then allow juice to drip through a jelly bag.

5. 5

   Measure, bring to boiling point, and boil 5 minutes; add 2g as much sugar as juice, stir until sugar is dissolved, boil rapidly to jelly stage.

Nutrition per serving

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 307. The excerpt below is the record exactly as published.

CURRANT JELLY Cherry currants make the best jelly. Equal proportions of red and white currants are considered desirable and make a lighter- colored jelly. Pick over currants but do not remove stems; wash and drain. Mash a few in the bottom of a preserving kettle, using a wooden potato masher; so continue until berries are all used. Cook slowly until currants look white. Strain through a coarse strainer, then allow juice to drip through a jelly bag. Measure, bring to boiling * General Directions, p. 744. JELLIES AND FRUIT JUICES 147 point, and boil 5 minutes; add 2g as much sugar as juice, stir until sugar is dissolved, boil rapidly to jelly stage (p. 743). Skim, fill glasses, cool, seal, label, and store.* Blackberry Jelly. Use blackberries in place of currants. Barberry Jelly. Pick fruit before frost comes, while some of the berries are still green, to obtain a firm jelly of good flavor. Damson Jelly. Wipe and pick over. Prick several times with a large pin. CURRANT AND RASPBERRY JELLY Use equal quantities of raspberries and currants. Use about 2% quarts or 344 pounds of mixed fruit. Wash fruit, leaving on stems of currants. Crush thoroughly, heat slowly while stirring, and bring fruit just to boiling point. Extract juice (p. 742) and _ follow directions for jelly, using 24 as much sugar as juice (p. 743). GRAPE JELLY Pick over, wash, and remove stems before putting in preserving kettle. Heat to boiling point, mash, and boil 30 minutes; then proceed as for Currant Jelly. Wild grapes make the best jelly. Green Grape Jelly. Pick when just beginning to turn. VENISON JELLY OR WILD GRAPE JELLY 1 peck wild grapes

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