Red Currant Jelly

Ingredients

• 21b. of red currants
• lib. of white
• each quart of juice

Method

1. 1

   Place red currants in the preserving pan, heat to render juice, pour off and weigh.

2. 2

   For each quart of juice, take 1 lb. of cane loaf sugar, boil to a thick syrup, stir in juice, boil sharply for five minutes, skim, and pour into scalded glasses.

As published

This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 21. The excerpt below is the record exactly as published.

Red Currant Jelly. —For every 21b. of red currants take lib. of white (mind they are ripe and very juicy, and carefully stripped from their stalks)'; ’place these in the preserving pan, and keep them well- stined over the fire, to make them render their juice freely as soon as they have done so, pour it off’ and weigh it and for each quart of juice

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