Fruit Jellies

Ingredients

• any quantity of currants
• half a pint of water
• I lb. sugar
• how many pints of juice you have obtained

Method

1. 1

   Remove stems from currants, pass through a sieve, boil in a preserving-pan, clarify, and add equal quantity of sugar syrup.

2. 2

   Boil until scum forms, then pour into pots.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 165. The excerpt below is the record exactly as published.

Fruit Jellies. Take any quantity of currants ; remove stems, &c., pass them through a cane sieve, put them in the preserving-pan on the fire, and stir with a wooden spoon till they begin to boil ; pass through a flannel bag to clarify. Ascertain how many pints of juice you have obtained, and add an equal quantity of sugar syrup. Sugar syrup is made by dissolving sugar in water, half a pint of water to I lb. sligar, boiling and skimming. Boil together the juice and syrup till the surface is covered with scum ; remove that and pour into pots. Next day cover the jelly with paper steeped in brandy, and the pot with parchment-paper. Vegetable parchment is a very efficient substitute for bladders or animal membrane ; it is sold in sheets as well as in covers the size of jars. The mode of using is to soak the parchment in water for a minute or two, to wipe off any superfluous moisture, and to stretch the cover over the jam-pot, and then tie string yAMS. 413 round. The parchment dries and tightens itself over the pot. Cherries, raspberries, and black currants may be treated in the same way, but to each of these fruits a mixture of red currants must be added in the pro- portion of one to three. Jams. It is usual to allow | lb. sugar

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