Red Currant Jelly

Ingredients

• 1 gill boiling water
• 1 lb. good lump sugar

Method

1. 1

   Use fine, ripe fruit.

2. 2

   Pick the currants off the stalks, and put them in a covered jar.

3. 3

   Set this jar in a pot of water over the fire, boil the water up, and let it simmer evenly, till the juices are well drawn out.

4. 4

   Pour the juice through a cloth or jelly-bag, without pressing the fruit, to ensure a clear jelly.

5. 5

   Measure the juice, and boil it for 20 minutes.

6. 6

   Then add 1 lb. good lump sugar to every pint of juice, and boil again for 15 to 20 minutes.

7. 7

   Test if it has jellied by pouring a little on a cold plate.

8. 8

   This jelly must be well skimmed during cooking to keep the colour good.

9. 9

   Pour into warmed glasses or small pots.

Nutrition per serving

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 93. The excerpt below is the record exactly as published.

RED CURRANT JELLY. TTse fine, ripe fruit. Pick the currants off the stalks, and put them in a covered jar. Set this jar in a pot of water over the fire, boil the water up, and let it simmer evenly, till the juices are well drawn out. Pour the juice through a cloth or jelly-bag, without pressing the fruit, to ensure a clear jelly. Measure the juice, and boil it for 20 minutes. Then add 1 lb. good lump sugar to every pint of juice, and boil again for 15 to 20 minutes. Test if it has jellied by pouring a little on a cold plate. This jelly must be well skimmed during cooking to keep the colour good. Pour into warmed glasses or small pots. STRAWBERRY JAM. Allow £ lb. loaf sugar to each lb. of picked fruit, and 1 pint of water to each 7 lbs. of fruit. Boil the sugar and water together till the sugar is melted, then add the fruit, and boil it quickly for ^ an hour, stirring and skimming it all the time. Pour the jam into jars, and tie down when quite cold. RED AND BLACK CURRANT JAMS. are made the same way as strawberry jam. RASPBERRY JAM. is also made like strawberry jam. BEVERAGES. CHOCOLATE. Chocolat. 2 heaped tablespoonsful grated chocolate. Sugar 1 tablespoonful boiling water. 1 quart milk, to taste. Make the chocolate into a paste with the boiling water ; boil the milk and stir in the chocolate paste. Let it boil gently for 10 minutes, froth it with a chocolate-mill, and serve hot with lightly whipped cream on top. COFFEE WITH MILK. Cafe au Lait. 1 heaped dessertspoonful finely ground coffee for each breakfast-cup and 1 extra for the pot. 1 gill boiling water

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