Currant Jelly

Ingredients

• Equal parts of red and white currants, or currants and raspberries
• cold water

Method

1. 1

   Pick over and remove leaves and poor fruit.

2. 2

   Mash them in a porcelain kettle without heating.

3. 3

   Let them drain in a flannel bag overnight.

4. 4

   Measure a bowl of sugar for each bowl of juice, heat the sugar, boil the juice for twenty minutes, add the hot sugar, and boil till it thickens.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 232. The excerpt below is the record exactly as published.

Currant Jelly, — Currants should not be over-ripe, nor gathered after a rain, as then they are too water}'. In New England currants are in the best condition about the 10th of July. Equal parts of red and white currants,, or currants and raspberries, make a delicately colored and flavored jelly. Pick over and remove the leaves and poor fruit, and if gritty wash and drain them, but do not stem them. Mash them in a porcelain kettle with a wooden pestle, without heating, as that makes the jelly darker. Let them drain in a flannel bag over night. Do not squeeze them, or the jelly will be cloudy. In the morning measure a bowl of sugar for each bowl of juice, and heat the sugar carefully in an earthen dish in the oven. Stir it often to prevent burning. Boil the juice twenty minutes, and skim thoroughly. Add the hot sugar, and boil from three to five minutes, or till it thickens on a spoon when exposed to the air. Turn at once into glasses, and let them remain in the sun several The Boston Cook Booh, 397 days, then cover with paper dipped in brandy, and paste paper over the top of the glass. One who is authority' on this subject recommends cov- ering with melted paraffine, or putting a lump of paraffine on the jelly while still hot ; then no paper is needed. If one can be sure of several sunny days, and a perfectly dry place in which to keep jellies, they may be made without boiling. Mix the sugar with an equal weight of currant juice, and stir till dissolved. Fill the glasses and keep in the sun till dry. After draining the juice the currants may be squeezed, and a second quality of jelly made. It may not be clear, but answers for some purposes. Crab-Jipple^ Wild-Apple^ or Porter- Apple Jelly. {Miss Harriott T. Ward.) — Wash the fruit; cut into pieces, but do not pare, nor remove the seeds ; barely cover with cold water

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