Currant Jelly that Never Fails

Ingredients

• currants that are not fully ripe
• as many pints of sugar but leave out one half-pint

Method

1. 1

   Select currants that are not fully ripe; the ends of the bunches should be rather green.

2. 2

   Pick them over and wash them, if necessary, but do not take them off the stems.

3. 3

   Put them in the kettle without weighing, and stand it on the back of the stove where the fruit will heat but not cook, and crush with the pestle till all the juice is out.

4. 4

   Then strain it through two bags, one of loose flannel, and measure it with a pint cup.

5. 5

   Take as many pints of sugar but leave out one half-pint; put the sugar in a hot oven, stirring often.

6. 6

   Boil the juice till it clears, which will be in five to ten minutes, and skim it.

7. 7

   When it becomes transparent, turn in the hot sugar and let the whole boil up hard once — only once — and it is done.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 325. The excerpt below is the record exactly as published.

Currant Jelly that Never Fails. — Select currants that are not fully ripe ; the ends of the bunches should be rather green. Pick them over and wash them, if necessary, but do not take them off the stems. Put them in the kettle without weighing, and stand it on the back of the stove where the fruit will heat but not cook, and crush with the pestle till all the juice is out. Then strain it through two bags, one of loose flannel, and measure it with a 19 2 pint cup. Take as many pints of sugar but leave out one half-pint

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