Currant or Grape Jelly

Ingredients

• L. Wash and pick over fruit.
• Add one-half as much water as fruit.
• Add three-fourths as much sugar.

Method

1. 1

   Wash and pick over fruit.

2. 2

   Measure.

3. 3

   Add one-half as much water as fruit and boil until the fruit thoroughly breaks open (from 5 to 10 minutes).

4. 4

   Drain through one thickness of cheese cloth.

5. 5

   Bring juice to boiling point.

6. 6

   Boil 2 minutes and drain through two thicknesses of cheese cloth.

7. 7

   Measure juice and add three-fourths as much sugar.

8. 8

   Boil until it sheets on a cold spoon or until two drops run into each other.

9. 9

   Skim.

10. 10

    Pour into sterilized glasses and allow to stand uncovered at least twenty-four hours.

11. 11

    Seal with paraffin.

As published

This recipe was extracted from Cooking in the elementary schools, January, 1922 (1922) by Chicago (Ill.). Board of Education. Education Division., page 12. The excerpt below is the record exactly as published.

CURRANT or GRAPE JELLY L Wash and pick over fruit. 2. Measure. 3. Add one-half as much water as fruit and boil until the fruit thoroughly breaks open (from 5 to 10 minutes). 4. Drain through one thickness of cheese cloth. 5. Bring juice to boiling point. 6. Boil 2 minutes and drain through two thicknesses of cheese cloth. 7. Measure juice and add three-fourths as much sugar.

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