Jelly (Red Currant), To Make

Ingredients

• every pint of juice
• a pound and a quarter of loaf sugar

Method

1. 1

   When the currants are fully ripe, pick them on a fine dry day, and put them in a preserving-pan over a slow fire.

2. 2

   As the juice comes away, pour it off, or it will waste.

3. 3

   When all the juice has been gathered, strain through flannel to take away the thickness; then to every pint of juice put a pound and a quarter of loaf sugar, broken small.

4. 4

   Put the whole in a preserving-pan over a brisk fire and boil for about ten minutes, removing the scum as it rises; then drop a small quantity on a cold plate; if it jellies it is done, if not boil it till it does.

5. 5

   Pour it into pots or glasses, and let it stand for a couple of days, then put paper dipped in brandy on the top of the jelly, and tie skins over the tops of the pots.

6. 6

   Keep in a dry place.

As published

This recipe was extracted from Recipes for the million (1891), page 120. The excerpt below is the record exactly as published.

JELLY (RED CURRANT), To Make. — When the currants are fully ripe pick them on a fine dry day, and put them in a preserving-pan over a slow fire. As the juice comes away, pour it off, or it will waste. When all the juice has been gathered, strain through flannel, to take away the thickness ; then to every pint of juice put a pound and a quarter of loaf sugar, broken small. Put the whole in a preserving-pan over a brisk fire and boil for about ten minutes

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