Currant Jelly

Ingredients

• Select currants that have been freshly picked...
• Put the sugar into earthen basins...

Method

1. 1

   Mash the currants in a stone jar, squeeze through a flannel bag, then strain again.

2. 2

   Boil the juice for twenty minutes, stir in the hot sugar, and boil again for two minutes.

3. 3

   Fill tumblers with the boiling liquid and let stand for twenty-four hours to jelly.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 134. The excerpt below is the record exactly as published.

currant jelly. CRAB APPLE JELLY. This is the best of all apple jellies. Wash the apples, cut them up, remove all defects, remove the seeds and the blossom end, but do not pare them. Lay them in your preserve kettle, and cover them with water; then boil them until they are soft, but do not let them mash up from too much boiling. Drain off all the water and mash the apples with the back of a silver spoon. Put this in a jelly bag, and place a deep dish under it to collect the juice. To every pint of the juice allow a pint of loaf sugar; boil it and skim it. It will be ready to dip out into tumblers in half an hour, if you have complied with these directions. Always dip jelly out with a silver spoon, as any other kind darkens fruit. I have seen preserves rendered very dark by putting in them a new-tinned dipper. You must be careful of these things if you desire your confections to be elegant. The Complete Cook Book. 281 CEANBEREY JELLY. One quart of cranberries, one po>und of sugar, one- half pint of water. Wash the cranberries and put them on with the water to boil for ten minutes, then mash and squeeze thi-ough a flannel bag. Return the juice to the kettle, add the sugar, boil rapidly and continu- ously for about fifteen minutes, or until it jellies, and turn eut to cool. CURRANT JELLY. Select currants that have been freshly picked and are not too ripe. If they are sandy, wash them, but do not stem. Mash a small quantity at a time in a stone jar, with a potato masher, squeeze through a flannel bag, then strain again without squeezing, that the liquor may be perfectly clear. Turn the liquid into a porce- lain-lined kettle, stand over a brisk fire. Put the sugar into earthen basins,

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