Currant Jelly

Ingredients

• six pounds of currants
• four pounds of sugar
• half a pint of currant juice

Method

1. 1

   Strip the currants and put them in the oven.

2. 2

   Pass through a sieve.

3. 3

   For every pint of juice, add a pound of sugar, heated in the oven.

4. 4

   When the juice has boiled for a couple of minutes, add the sugar gradually.

5. 5

   It will jelly immediately.

6. 6

   Put into pots.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 351. The excerpt below is the record exactly as published.

currant jelly as the red is done. Currant Jelly. — ( Family Recipe.') — Strip the Currants, and put them into the oven. When done enough pass them through a hair sieve or a coarse cloth. To every pint of juice allow a pound of sugar well beaten and sifted. Heat the sugar on a dish in the oven between two sheets of writing paper, and when the juice has boiled one or two minutes strew the sugar in by degrees whilst it is hot. It will jelly immediately and gain flavour by keeping. Put the jelly at once into pots. Currant Jelly.— (Family Recipe.) — To six pounds of currants add four pounds of sugar and half a pint of currant juice

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