Currant Jelly

Ingredients

• Wash and drain the currants without removing the stems.
• half cover with water
• Add an equal quantity of heated granulated sugar

Method

1. 1

   Put the currants in a granite kettle, mash them slightly, and allow them to cook slowly.

2. 2

   Strain through a coarse strainer, then allow the juice to drain through a double thickness of cheesecloth.

3. 3

   Measure the juice and boil five minutes.

4. 4

   Add sugar and boil five minutes.

5. 5

   Boil slowly and skim until clear.

6. 6

   Pour into sterilized glasses and let it stand until it stiffens.

As published

This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 26. The excerpt below is the record exactly as published.

Currant Jelly. — Wash and drain the currants without removing the stems. Put them in a granite kettle, half cover with water, mash them slightly, and allow them to cook slowly. Strain through a coarse strainer, being sure that all the fruit is crushed, then allow the juice to drain through a double thickness of cheesecloth. Do not squeeze the bag or the jelly will not be clear. Measure the juice and boil five minutes. Add an equal quantity of heated granulated sugar

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