Currant Jelly

Ingredients

• a pint of currants
• a pound of sifted sugar

Method

1. 1

   Pick the currants when fully ripe on a dry day, strip them from their stems, and put them over the fire in a large kettle.

2. 2

   When they commence to cook, mash them with a potato-masher; when broken and boiling hot, put them a few at a time into a jelly-bag or thick cloth, squeeze out all the juice, and to every pint allow a pound of sifted sugar; put the juice over the fire in a preserving-kettle, let it come to a boil, skim it well, put in the sugar, stir until dissolved, then lift it from the fire and fill your glasses.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 133. The excerpt below is the record exactly as published.

Currant Jelly. Piok the currants when fully ripe on a dry day, strip them from their stems, and put them over the fire in a large kettle. When they commence to cook, mash them with a potato-masher; when broken and boiling hot, put them a few at a time into a jelly-bag or thick cloth, squeeze out all the juice, and to every pint allow a pound of sifted sugar ; put the juice over the fire in a preserving-kettle, let it come to a boil, skim it well, put in the sugar, ^tir until dissolved, then lift it from the fire and fill your glasses. Paste up next day with letter-paper, lay a piece on top of the jelly to fit inside the glass before you cover and paste. * Blackberry Jelly. Mash the berries, squeeze the juice from them through a cloth or jelly-bag, and for every pint add a pound of sifted sugar ; put all together over the fire, and boil twenty minutes, skimming well ; fill your glasses, set away until next day, then cover and paste up. Raspberry-jelly b made in the same way. Baspberry and Cnrrant Jelly. Pick the currants from their stems, and put them over the fire in a preserving-kettle until broken and boiling hot, squeeze them through a jelly-bag or thick cloth. Mash the raspberries in an earthen pan with a potato-masher, and squeeze them the same as the currants ; then for every pint of currant-

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