Currant Jelly

Ingredients

• one pound of sugar

Method

1. 1

   Wash and drain currants thoroughly.

2. 2

   Do not remove stems.

3. 3

   Mash a few in the bottom of the kettle.

4. 4

   Cook until the juice seems to be extracted from the currants, and the currants look white.

5. 5

   Press through a coarse colander, then drip through a jelly bag, but do not squeeze.

6. 6

   Allow one pound sugar for each pint of juice.

7. 7

   Boil juice twenty minutes.

8. 8

   Add hot sugar and boil hard three minutes; skim when necessary.

9. 9

   Strain into hot glasses; let stand till stiff.

10. 10

    Cover.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 122. The excerpt below is the record exactly as published.

Currant Jelly Wash and drain currants thoroughly. Do not remove stems. Mash a few in the bottom of the kettle. Cook until the juice seems to be extracted from the currants, and the currants look white. Press through a coarse colander, then drip through a jelly bag, but do not squeeze. Allow one pound sugar for each pint of juice. Boil juice twenty minutes. Add hot sugar and boil hard three minutes ; skim when necessary. Strain into hot glasses; let stand till stiff. Cover. Currant and Raspberry Jelly Use equal parts of currants and raspberries, and proceed as for Currant Jelly. Barberry Jelly Use two quarts of apples for every four quarts of barberries and just enough water to keep berries from burning. Follow directions for Currant Jelly. 314 LOWNEY'S COOK BOOK Grape Jelly Remove stems from grapes. Mash; boil twenty minutes; strain, but do not squeeze; proceed as for Currant Jelly. Half ripe and half green grapes make the best jelly. Quince Jelly Wipe and cut quinces in thin slices, and follow directions for Apple Jelly. A delicious jelly is made by using one half quinces and one half Porter apples. Apple Ginger 4 pounds sour apples 2 pounds sugar 4 lemons 1 ounce white ginger root Pare, core, and chop apples ; wash, remove seeds, and chop lemons ; add sugar and ginger root, and cook very slowly six hours. Pour into glasses and cover. Chipped Pears 4 pounds pears 2 pounds sugar J pound Canton ginger 4 lemons Pare, core, and chip pears ; wash lemons, remove seeds, and chop; add chopped ginger and sugar; cook very slowly four hours. Pour into glasses and cover. Currant and Raspberry Preserve 4 pounds currants 4 pounds sugar 4 pounds raspberries Remove stems from currants, mash, cook thirty minutes, and strain in jelly bag. Cook sugar and juice ten minutes, add raspberries, bring to the boiling point, fill jars first with berries, then with juice, and seal. PRESERVING 815 Apple Marmalade Apples with considerable flavor are best for marmalade. Wash, core, and cut apples in slices; put in kettle, add enough water to keep apples from burning. Cook slowly until mushy, press through a sieve, add equal amounts of sugar and apples, and flavor with orange or lemon juice. Cook until water is evaporated; fill glasses, and cover. All fruits may be made into marmalades by following the above directions. If the fruit lacks flavor, lemon juice, lemon rind, or ginger root may be cooked with the fruit. Orange Marmalade No. i 4 pounds oranges 4 pounds sugar boiHng water Peel oranges, cut peel in quarters, cover with boiling water, and cook until tender. Drain, scrape to remove white, and cut scraped peel in shreds. Slice oranges, rejecting seeds and stringy portions ; add sugar, cook slowly forty minutes; add rind, cook two hours. Pour into jars or glasses. Orange Marmalade No. 2 4 pounds oranges 6 pounds sugar 6 lemons Slice oranges and lemons in very thin slices, reject seeds, cover with sugar, and cook slowly until of a thick consistency, about two hours. Pour into jars or glasses. Grape Fruit Marmalade 4 pounds grape fruit 4 pounds sugar Wash grape fruit, slice thinly, remove seeds and pulpy portion, add sugar, and cook slowly two or three hours. Pour into glasses and cover. 316 LOWNEY'S COOK BOOK Peach Marmalade 4 pounds peaches 4 pounds sugar juice 2 lemons Wipe and cut peaches in halves, remove stones, cut peaches in pieces; add sugar and cook slowly two hours; add lemon juice. Pour into glasses and cover. Quince, apricot, plum, and prune marmalade may be made like Peach Marmalade. Blackberry Jam 4 pounds blackberries 2 pounds sugar Wash and pick over blackberries, heat, then press through a sieve. To this puree add sugar and boil one half hour. Pour into glasses and cover. Black, Red, and White Currant Jam 4 pounds currants 4 pounds sugar Stem currants, crush slightly; add sugar, let stand over night ; in the morning cook slowly one half hour, stirring often. Turn into glasses and cover. Green or Ripe Grape Jam Wash and stem grapes. Separate skins from pulp. Cook skins until tender, press through a sieve. Cook pulps ten minutes, press through a sieve. Combine purees; add one pound of sugar

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