Currant Jelly

Ingredients

• one pint of juice
• one pound of loaf sugar

Method

1. 1

   Press currants and strain juice.

2. 2

   Boil juice and sugar for twelve minutes, then jar in half-pint tumblers and cover when cold.

Nutrition per serving

As published

This recipe was extracted from Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 35. The excerpt below is the record exactly as published.

one pound of loaf sugar and half a pint of water. Put the sugar and water on the fire, let it boil for twenty minutes, then put in the peaches and boil them for a time, or until they are nearly transparent. After they are done lay them in a dish, each peach (153) JANE HAMILTON'S RECIPES separate from the others. Boil the syrup until it becomes ropy, put it in a bowl, to get entirely cold; when both syrup and peaches are entirely cold put them in jars and cover closely. It is an improvement to the peaches to put a few peeled kernels into the syrup. In making preserves the heat should be uniform and not too great. If the fruit boils too fast it will not be so perfect. 999 PEAR. Pare the pears, leaving the stems on, and weigh them. To one pound of fruit put a pound of loaf sugar (if fruit is sweet) or a pound and a quarter (if fruit is sour), and one pint of water. Boil the sugar and water about fifteen minutes, then put in the pears, and boil until a straw can be run through them. Take them out, lay them in a dish, boil the syrup until it becomes a thin jelly, then pour into a bowl. When the fruit and syrup become entirely cold put them into jars and cover closely. The pears should JANE HAMILTON'S RECIPES be red and nearly transparent before they are taken out of the syrup. 999 QUINCE. Pare the quinces and take out the cores, after cutting them into quarters. Put the cores and peelings in a brass skillet, with rather more than a quart of water for every pound of cores and peelings. Boil for about half an hour, then strain through a coarse cloth, set the juice back on the fire and put in the quinces, boiling them until half done ; then take them out and put in the sugar, a pound for every pound of fruit (loaf sugar is used always for fruits preserved whole). Boil the syrup about two or three minutes, then put back the quinces and let them re- main until they have become a pretty red color and look transparent. Then take them out and let the syrup continue to boil until it becomes a thin jelly. When both fruit and syrup, or jelly, are entirely cold put them into jars and cover them closely. The (155) JANE HAMILTON'S RECIPES slices of quinces should be laid separately in a dish to cool and the syrup poured into a bowl to cool. 999 RASPBERRY. To one quart of raspberries put three- quarters of a pound of brown sugar; set the sugar and fruit on the fire together and stew until the fruit is done. Stew it so as not to let the fruit burn, but take care not to overheat it. Put it into jars and when it is quite cold cover closely. 999 STRAWBERRY. To one pound of strawberries put one pound and four ounces of loaf sugar, laying the sugar on the fruit about three hours before you are ready to preserve it. Then set it on the fire and let it stew about twenty minutes, stirring it carefully so as to prevent burning, but at the same time do not break the fruit. Put it into half- pint tumblers, and when cold paste covers (156) JANE HAMILTON'S RECIPES of white paper on them and sun them for about a fortnight. Strawberry marmalade, or jam, is made with three-quarters of a pound of brown sugar to a pound of fruit and stewed until it becomes a thick jam, being stirred all the time. Put it into jars and when cold cover closely. It is better to let the marmalade get cold before put- ting it in jars, some think. (157) JELLY JELLY APPLE. Take eight pounds of crab apples, or any winter apple that has a pleasant flavor, wash them and cut them into quarters. Add to this quantity four quarts of water and stew them until they are entirely done. Then strain the juice through a coarse cloth. This quantity of fruit will make four pints of juice. To each pint put a pound of loaf sugar, then boil until the whole becomes a thick jelly. When cold put it into jars and cover closely. The pulp of the apple or of quinces and pears made into jelly may be passed through a sieve and, with the addition of sugar, makes a jam. 999 CRANBERRY. To one pound of cranberries put one and a quarter pounds of loaf sugar and a gill JANE HAMILTON'S RECIPES and a half of water. Stew for about half an hour; when cold they are ready for use. They will keep tv/o or three weeks. To make cranberry jelly, put two or three gills of water to a pound of the fruit; stew it to a perfect pulp, strain the juice through a piece of muslin, and put a pound of loaf sugar to every pint of juice. Boil it until it becomes a jelly, then pour it into moulds. CURRANT. Press the currants and strain the juice through a cloth; to one pint of juice

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