Currant Jelly

Ingredients

• a bushel of currants
• one pint of granulated sugar

Method

1. 1

   Free the currants from leaves and stems, heat slowly, and mash when boiling.

2. 2

   Simmer for half an hour, strain the juice, boil for twenty minutes, and add hot sugar.

3. 3

   Pour into tumblers and set away.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 442. The excerpt below is the record exactly as published.

ve pints of granulated sugar to the fruit, and cook for half an hour longer. Put in small jars, and seal. Keep in a cool, dry place. Put one pint of sugar with the juice, and boil for ten minutes ; then pour into a hot jar, and seal. It may be used in the winter for flavoring dishes for dessert. Or the juice may be used in making jelly. * Blackberry Jam. Put eight quarts of berries in a preserving-kettle, and cook slowly for two hours ; then add three quarts of sugar, and cook for half an hour longer. Put in small jars, and seal while hot. Brandied Fruit. This is an easy way to preserve fruit and retain its natural flavor. Only choice fruit should be used. Put into a two-gallon jar a quart of brandy and three pounds of granulated sugar. Then, as various kinds of fruit may be obtained, add a pound of sugar with each pound of fruit. Begin with strawberries, and from time to time put in large, rich cherries from which the stones PRESERVING. 837 have been removed, bananas, apricots, raspberries, pine- apples, peaches, etc. Keep in a cool place, and stir every few days until the last of the fruit has been added. The quantity of brandy and sugar mentioned at the outset will bear seven or eight pounds each of fruit and new sugar. When all the fruit has been pxit in, cover the jar with a paper wet in brandy, and tie a second paper over the first ; or the fruit may be transferred to a number of small jars. Fruits like pineapples, peaches, etc., should be pared and cut before they are put into the large jar. Braiidied fruit is nice to serve with ice-cream or to freeze with it. Half a pint is enough with a gallon of cream, and it should be added, in small pieces, when the cream is half frozen. JELLIES. In making jellies it is well always to remember a few facts in particular. The freer the fruit is of stems and imperfect fruit, the clearer and brighter will be the jelly. For example, jelly made of currants left on the stems will be found several shades darker than that made of stemmed currants from the same lot. Again, when the fruit juice is boiled without any sugar, and the hot sugar is simply added and the mixture is stirred only long enough to dissolve the sugar, the jelly will be many shades brighter than when the juice and sugar are cooked together. * Currant Jelly

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