French Currant Jelly
From Modern cookery, in all its branches, 1884
Serves 9
A flavoring of raspberries is often added in France.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 444. The excerpt below is the record exactly as published.
FRENCH CURRANT JELLY. Mix one-third of white currants with two of red, and stir them over a gentle fire until they render their juice freely; pour it from them, strain and weigh it ; for every four pounds break three of fine sugar into large lumps, just dip them into cold water, and when they are nearly dissolved boil them to a thick syrup ; stir this without ceasing until it falls in large thick white masses from the skimmer ; then pour in the currant juice immediately, and when the sugar is again dissolved, boil the whole quickly for five minutes, clear off the scum perfectly, pour the jelly into jars or warm glasses, and set it in a cool place. Red currants, two-thirds ; white currants, one-third ; juice, 4 lbs. ; sugar boiled to candy height, 3 lbs.
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