Currant Jelly

Ingredients

• Pick fine red but long-ripe currants from the stems
• a pound of white sugar

Method

1. 1

   Bruise the currants and strain the juice through a thin muslin, wringing gently to extract all liquid.

2. 2

   Add a pound of white sugar to each pint of juice, stir until dissolved, then heat over a gentle fire and boil for fifteen minutes.

3. 3

   Test for firmness by placing a spoonful on a saucer; if not firm enough, boil a few minutes longer.

Nutrition per serving

As published

This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 50. The excerpt below is the record exactly as published.

CURRANT JELLY. 131 kettle, with water to cover them, and boil till soft ; add the apples, still keeping water to cover them, and boil till the whole is nearly a pulp; put the whole into a jelly-bag, and strain without pressing. To each quart of juice allow two pounds of lump- sugar. Boil together half an hour.” Currant Jelly. Pick fine red but long-ripe currants from the stems ; bruise them, and strain the juice from a quart at a time through a thin muslin ; wring it gently, to get all the liquid ; put a pound of white sugar

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