Currant Jelly

Ingredients

• 1 pint of juice
• 1 pint of sugar

Method

1. 1

   Squeeze out juice, boil for two minutes, then add hot sugar and boil one minute longer.

2. 2

   Pour into glasses and cover.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 111. The excerpt below is the record exactly as published.

Currant Jelly. Boil 2 cups ras|)berri(-- and I cup cui-rani^ .^ lioiii-. then strain and take 1 cup juice to 1 cu]> sugai' and boil -j-'i minutes: seal when cold. Mrs. W. J. Stromvall. Raspberry Jelly. Boil the berries with ^ cup of water. 20 minutes, pour into coarse linen bag and let it drip until cold, then press it liard. .\llow 1 cup sugar to 1 cup juice. Then put juice on the stove first until it boils up, then skim it, heat the sugar in a dish in the oven and add it as tlie juice boils uj). boil 20 minutes and pour it into tumblers. Mrs. Geo. Thonet. Crabapple Jelly. Wash and f[uai-tcr large crabs, c(M'er to the depth of 1 inch or 3 with cold water, and cook to a mu-li : |)our into a coarse cotton bag and when cool enough press and extract all the juice. Take a piece of fine muslin, wring out of wafer, place over a crock and with a cu]) dip the juice slowly in, allowing time for juice to run through; repeat 'this process twice rinsing out the muslin frequently. Allow the strained juice of 4 lemons to a peck of fruit and f of a pound of sugar to 1 pint of juice. _ Boil the juice 15 to 20 minutes, wliile l)oiling sift the siigar in slowly, stirring constantly and boil 5 minutes longer. This is generally sufficient, hut it is always safer to try it. This makes- very clear and sparkling jelly. Putting a piece of sliced SUPICKIOR COOK BOOK 149 DID YOU EVER TRY Tillson's Ruby Tooth Powder? It is a harmless i\ntiseplic Itased on a scientific formula. De- signed for Cleansing- and IJeautifvino- the Teeth, preventing- discoloration and decay. 25 CENTS A BOTTLE. POST OFFICE BLOCK. pine-apple or a rose ueraiiiuiu leaf in each glass adds to the flavor. Pour over the eoutents of eaeh glass a ] of an ineh of melted parafline. I'aper or tin t-over may be l)ut over this, if desired, but they are not really necessary. A. M. Bamford. Apple Jelly. To ordinary apple jelly add this mi.xtui'e and boil 5 minutes: 1 can sliced pine- a])le, 4 orajiges, cut into dice, add e(pial quantity of sugaT. 1 lb. raisins. AFiis. "RuDOLiMr Olson. Uncooked Currant Jelly. Take equal parts of currants and sugar, and 1 tablespoon of sugar for good luck, mash every berry thoroughly with potato masher, put into glass jars and seal. Xice for cold meat. How to Make Cranberry Jelly. Wash and ])ick one quart of cranberries; j)ut them into a kettle with 1 pint of v.'ater. Cover the kettle, bring the cranberries to boiling point, put them through a colander, pressing out as much of the flesh as possible. Add to the cranberries 1 ])ound of sugar. Stir over the fire until the sugar is dissolved and the mixture reaches the boiling point. Turn at once into moulds and stand away to harden. For cranberry sauce simply add another 4 pint of water and boil the mixture for about 5 minTites. This boiling will invert tlie sugar and the mixture will re- main soft. Delicious Rhubarb Jelly. Cut rhubarb into pieces an inch in length, and then place it in a dish with a cupful of sugar, 1 of water, a little ginger root and lemon peel, and bake until the rhubarb is tender. Put some pink gelatine to soak : soften over hot water ; strain into the rhubarb; add the juice of a lemon. Pour into a mould and chill. Serve witli whip|)ed ci'oam. Currant Jelly. .Squeeze out juice, and io one pint of juice take one pint of sugar

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