Raspberry and Currant Jelly

Ingredients

• two pounds of juicy red currants
• one pound of white currants
• a cupful of fresh sound raspberries
• a pound of loaf sugar
• two ounces of isinglass or gelatine
• a pint of cold water

Method

1. 1

   Strip the stalks from currants and place them in a jar with raspberries and sugar.

2. 2

   Simmer in boiling water until juice flows.

3. 3

   Strain through a jelly-bag.

4. 4

   Boil isinglass with water, add sugar and vinegar, then mix with filtered juice.

5. 5

   Pour into a mould and set in a cold place.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1475. The excerpt below is the record exactly as published.

one pound of white currants, and bruise and strain them through a cloth, wringing it so as to extract all the juice. Put the juice into a preserving-pan, and allow three-quarters of a pound of sugar to every pound of juice, including the weight of the raspberries left whole. Let the sugar and juice boil, skimming it, and at the end of twenty minutes put in the rest of the fruit, and let it boil for ten minutes longer. "When the pre- serve is boiled enough — it is so if the syrup jellies when a little is put on a plate to cool — take it off the fire, and pot in the usual way. Raspberries, Preserved Whole.— Gather the raspberries on a dry day when the sun is not upon them. Strip off the stalks, weigh the fruit, and allow three pounds of sugar for four pounds of fruit. Boil the sugar with a very small quantity of water till it is quite clear, put in the raspberries, and simmer them gently for five minutes. Lift them out carefully, and drain them. Boil the syrup till small beads appear on its surface, put in the raspberries, boil them another five minutes, take them up, and drain them again. Boil the syrup till large bubbles are formed, put in the raspberries a third time, and when taking them out bo especially careful, or they will break. Put them at once into perfectly dry jars or glasses, and cover them closely to ex- clude the air. Store in a cool airy place. Raspberries, Wliite, Preserved Whole. — Pick four pounds of raspberries, perfectly sound and dry, and take their weight in refined sugar. Set aside one pound of the sugar, powder and sift it, and boil the re- mainder to candy height. Put the raspberries very gently into this, and let them boil for five minutes, take them from the fire, and sprinkle the pound of sugar over them. Let them remain until cold, then put them again into the preserving pan with another pound of powdered sugar and a pint of clear white currant juice, and let them boil gently imtil the fruit is clear. Remove the scum as it rises, and be very careful to take off the raspbeii-ies before they fall. Put them with a spoon one by one into jars, boil the syrup till the bubbles are large, pour it over them, and cover the jars in the usual way. Raspberry and Cream Tart.— Roll out a thin puft'-paste, lay it in a patty-pan, piut in raspberries, and strew finoh^-jjowdered loaf- sugar over them. Put on a Ud; and when baked enough, cut the lid open, and put in half a pint of cream, the yolks of two eggs well beaten, and a little sugar. Raspberry and Currant Jam.— Take freshly gathered dry fruit, and put a quarter of a pound of raspberries with each pound of red currants. Place the fruit in a perfectly clean preserving pan, with its weight in loaf sugar broken up into small lumps. Stir it occasionally until it boils, skim carefully, and boil gently for thice-quarters of an hour. Tirm it into jars, and cover in the usual way. Store in a cby airy place. Time to boil, thi-ee-quar- ters of an hour from the time the jam boils. Raspberry and Currant Jelly.— Strip the stalks from two pounds of juicy red currants and one pound of \\-hite cuiTants, and put them into an earthenware jar with a cupful of fresh sound raspberries and a pound of loaf sugar. Put on the cover, place the jar in a saucepan of boiling water, and keep it simmering gently until the juice flows freely. Pour it off, and strain it through a jelly-bag till it is bright and clear. Put two ounces of isinglass or gelatine with a pint of cold water

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