Currant Jelly

Ingredients

• not more than five pints in the preserving-kettle
• one pound of best loaf sugar

Method

1. 1

   Bruise the currants and squeeze through a strong cloth.

2. 2

   Measure the juice, and put not more than five pints in the preserving-kettle at once.

3. 3

   Simmer gently for twenty minutes after it begins to simmer, skimming it meanwhile.

4. 4

   Then add one pound of best loaf sugar for each pint of juice.

5. 5

   Stir, and as soon as perfectly dissolved, and the jelly has boiled up once, remove and put into glasses.

6. 6

   Cover when cold.

Nutrition per serving

As published

This recipe was extracted from Cooking and castle-building (1880) by Emma P. Ewing, Marietta McPherson Greenough, page 61. The excerpt below is the record exactly as published.

currant jell^^ It has a fresher, better flavor, which I presume is on account of its not bcim^ beaten and bruised, and then squeezed IN THE ORCHARD. 145 through a rag. For jam, bruise the fruit in an earthen bowl, just enough to break the skins and set the juice free. Put in a preserving-kettle. Simmer gently for twenty minutes, skimming carefully, after it begins to boil. At the expira- tion of the twenty minutes add three-fourths of a pound of white sugar to each pint of crushed currants. Simmer two or three minutes lonfirer, and put in glass cans or jars. One part red rasp- berries to four parts currants, changes, and, for many persons, improves the flavor." "A great many ladies," observed Emeline, " have trouble in making jelly ; and I hope you will be able to make clear the reason why it some- times is jelly and sometimes is not, when precisely the same method is folloAved." " The same method might be followed in mak- ing," I replied, " and yet very different conditions exist. For instance, the fruit might have been gathered at the w^rong time, or the sugar have been imperfect. Currants should be gathered for jelly before they are full}' ripe ; as soon as red, and soft enough for the juice to run freely. Bruise the currants and squeeze through a strong cloth. Measure the juice, and put not more than five pints in the preserving-kettle at once. Sim- mer gently for twenty minutes after it begins to simmer, skimming it meanwhile. Then add one pound of best loaf sugar

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