Currant Jelly

Ingredients

• pound of sugar
• pint of juice

Method

1. 1

   After removing the stems from ripe currants, put them over the fire, and break them until they yield their juice; then strain it through a jelly-bag, and make the jelly as directed in the recipes for other fruit-jellies, allowing a pound of sugar to each pint of juice.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 290. The excerpt below is the record exactly as published.

currant-jelly with it, in the proportion of half a pint of jelly to a quart of jam, and stir them thoroughly together; then cool the jam, and put it up in the usual way. RASPBERRY AND CURRANT JAM. After carefully looking over raspberries, weigh them, and allow an equal quantity of sugar. To each pound of fruit and sugar (that is, the united weight of both) allow half a pint of the juice of currants, bruised and squeezed in a cloth. Put the currant-juice and raspberries in a preserving- kettle over the fire, break the berries with a wooden spoon, and stir them constantly until they have boiled quickly long enough to waste about two-thirds of their juice ; then put in the sugar, and continue the stirring until it is completely dissolved ; when the sugar is dissolved, simmer the jam slowly for five minutes, stirring it often enough to prevent burning. Cool, and put up the jam as directed in the other recipes for jams. DESSERT. 549 CURRANT-JAM. Choose fine, ripe currants ; stem them, and weigh them ; illow an equal weight of sugar ; put the fruit and sugar in a )reserving-kettle over a moderate fire, and stir them occa- iionally until they boil ; remove all scum as it rises, and )oil the jam ten minutes from the time it begins to boil ; hen partly cool the jam, and put it into glasses or jars ; v'hen quite cold, put a round of paper dipped in brandy in ;ach glass or jar, and close them from the air with paper lipped in the white of an egg slightly beaten. CURRANT-JELL T. After removing the stems from ripe currants, put them )ver the fire, and break them until they yield their juice ; hen strain it through a jelly-bag, and make the jelly as di- ected in the recipes for other fruit-jellies, allowing a pound )f sugar to each pint of juice. BLACKBERRY AND APPLE JAM. Use equal weights of blackberries, and fresh apples peeled md cored ; put the fruit into a preserving-kettle with an :qual weight of sugar, and place it over a moderate fire ; re- nove all scum as it rises, and boil the jam for three-quar- ers of an hour, stirring it frequently ; then cool it, and put t up as already directed for other jams. BARB ERR T-JAM. Allow equal weights of barberries and brown sugar ; pick )ver the barberries, remove the stems, and weigh the ber- ies; put them into the preserving-kettle with an equal I'eight of sugar, and a gill of cold water for each pound of ugarj let the sugar melt, and the fruit slowly reach the )oiling-point, stirring it occasionally; when the fruit boils> 550 PRACTICAL AMERICAN COOKERY. put the kettle where its contents will simmer, and cook the jam slowly for an hour, stirring it occasionally to prevent burning ; when the fruit looks clear, and is of the proper consistency for jam, take the kettle off the fire, let the jam cool, and then put it into glass or earthen jars or jelly- glasses ; cover the surface of the jam with a round, piece of ■ white paper wet with brandy, and then seal the jars air- tight. BARBEBR Y-JELL Y. Pick over sound berries, weigh them, put them into the preserving-kettle with water enough to prevent burning, and boil the berries to a pulp ; pour the berries and their juice into a jelly-bag, and let the juice run through the bag with- out pressure ; to each pint of juice add a pound of sugar

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