Currant Jelly

Ingredients

• a pound of currants
• half the weight of granulated sugar

Method

1. 1

   Weigh the currants without taking the trouble to remove the stems; do not wash, but carefully remove leaves.

2. 2

   Put a few currants in a porcelain lined kettle, press them to secure sufficient liquid, then add the remainder of the fruit, and boil freely for twenty minutes, stirring occasionally.

3. 3

   Strain carefully through a bag, return the liquid to the kettle, boil thoroughly, then add the sugar.

4. 4

   The moment the sugar is dissolved, the jelly is done.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 136. The excerpt below is the record exactly as published.

CURRANT JELLY. Gather the fruit early, as soon as fully ripe, as the pulp soft- ens, and the juice is less rich if allowed to remain long after ripening. Never gather currants, nor other soft small seed fruit, immediately after a rain, for preserving purposes, as they are greatly impoverished by the moisture absorbed. I give the fol- lowing recipe for jelly, which never fails, and only requires half the usual quantity of sugar: Weigh the currants without taking the'trouble to remove the stems; do not wash, but carefully re- move leaves, and whatever may adhere to them. To each pound of fruit, allow half the weight of granulated, or

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