Currant Jelly

Ingredients

• Currants for jelly should be perfectly ripe
• a pound and a quarter of refined sugar

Method

1. 1

   Gather ripe currants, place in a jar, and heat in boiling water until broken.

2. 2

   Squeeze through cloth, mix juice with sugar, boil, and pour into hot jelly glasses.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 278. The excerpt below is the record exactly as published.

Currants for jelly should be perfectly ripe and gathered the first week of the season ; they lose their jelly property if they hang on the bushes too long, and become too juicy — the juice will not be apt to congeal. Strip them from the stalks, put them into a stone jar, and set it in a vessel of hot water over the fire; keep the water around it boiling until the cur- rants are all broken, stirring them up occasionally. Then squeeze them through a coarse cloth or towel. To each pint of juice allow a pound and a quarter of refined sugar. Put the sugar into a porcelain kettle, pour the juice over it, stirring frequently. Skim it before it boils; boil about twenty minutes, or until it congeals in the spoon when held in the air. Pour it into hot jelly glasses and seal when cool. Wild frost grape jelly is nice made after this recipe. CURRANT JELLY

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