Currant Jelly

Ingredients

• Do not have currants too ripe
• Add an equal measure of heated sugar

Method

1. 1

   Pick over currants, but do not remove stems; wash and drain, mash a few in the bottom of a preserving pan using a wooden potato masher.

2. 2

   Continue until berries are used.

3. 3

   Cook slowly until currants are soft, strain through a coarse strainer, then allow juice to drop through jelly bag.

4. 4

   Measure, bring to boiling point and boil 5 minutes.

5. 5

   Add an equal measure of heated sugar, boil 3 minutes, skim and pour into glasses, let cool, and when set cover with paraffin wax and keep in a cool, dry place.

As published

This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 84. The excerpt below is the record exactly as published.

CURRANT JELLY Do not have currants too ripe and do not pick directly after a rain. Cherry currants make the best jelly Equal proportions of red and white currants are considered desirable and make a lighter colored ^'""^^^■pick over currants, but do not remove stems; wash and dram, mash a few in the bottom of a pre- ■ Vo+?1p nsinp- a wooden potato masher. Continue until berries are used. Cook sloAvly until cur- ::XLk whitr Itrairt^^^^^^^ a coarse strainer, then allow juice to drop through jelly bag. Measure, bnn^ to boTlmt point and boil 5 minutes. Add an equal measiire of heated sugar

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