Red Currant Jelly

Ingredients

• To 3 lbs. currants
• allow i lb. raspberries
• Take a large bowl and weigh it.
• Then squeeze the fruit through a linen cloth (not too thick).
• to every pound of juice allow lbs. best ground loaf sugar or Glebe sugar.

Method

1. 1

   Let as little time as possible elapse between squeezing and adding sugar, and dish before the mixture has time to thicken in the bowl.

As published

This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 71. The excerpt below is the record exactly as published.

red currant jelly. I Rind of \ an orange and lemon. Half quantity of water. 2 tablespoonfuls of Harvey’s sauce. 1 tablespoonful best French vinegar. | 2 tablespoonfuls of Worcester sauce. 2 tablespoonfuls of King of Oude sauce. Simmer the jelly, water, vinegar, and fruit rinds for 5 minutes till jelly is quite dissolved ; then add the sauces and strain into a basin. When cold, bottle and cork tightly and keep in a cool place. Miss Stewart Wright, 26 Lansdowne Crescent, Glasgow. APPLE CHUTNEY (Indian). 3 lbs. of apples (chopped). i£ lbs. of chillies. lbs. of dates. 3 lbs. of raisins. 3 lbs. of prunes. 3 lbs. of soft sugar. 2 lbs. of salt. 1 cup of garlic. Boil the apples in three quarts of vinegar till tender. When m cold add the rest of the ingredients, and mix well, then put into jars and place in the sunshine, adding every day sufficient vinegar to keep from becoming too dry, stirring it occasionally. In a fortnight it is ready for use, but it improves by keeping. Mrs. Stewart Wright. APPLE CHUTNEY. £ lb. moist sugar. £ lb. stoned raisins. 2 oz. salt. 2 oz. shalots. 2 oz. mustard seed. 2 oz- ginger root, i oz. garlic, i oz. dried chillies, i pint vinegar. 25 large apples. Peel and core apples, boil till quite soft in the vinegar with the ginger root, which is then removed. Dry the chillies and mus- tard seed in the oven, care being taken not to burn, and remove the husks. Chop the raisins, garlic and shalots, then mix all the ingredients very well together, more vinegar being added if necessary. -More apples can be used if desired. Mrs. William Davidson, South Cave, Yorks. CHUTNEY. 4 lbs. apples. 2 lbs. sugar. i£ lbs. raisins. 2 oz. mustard seed. I oz. 1 bottle of vinegar, oz. salt. oz. pounded garlic. 1 oz. ground ginger. pepper. Pare and core the apples and put them in a jar with the sugar and vinegar. Cover and boil or bake till the whole is a pulp. While hot rub through a sieve and put in a jar with the other things. Stir every day for a week and then bottle. Miss Harvly, Langside. TOMATO CHUTNEY. 4 lbs. of ripe tomatoes. | pint of vinegar. 1 lb. brown sugar. 2 ozs. mustard seed. As much cayenne as £ oz. garlic, chopped. 1 lb. Sultanas, chopped, i oz. powdered ginger. 2' ozs. salt. will lie on a sixpence. Cut up tomatoes and place in a jar with vinegar and sugar. SOLE MAKERS OP “D.C.L.” YEAST and “D.C.L.” MALT EXTRACT, The Distillers Co., Ltd., EDINBURGH. 201 Cover and bake slowly till in a mash, mb through a sieve, and mix with all the other things, and stir every day for a week. Bring to the boil to ensure keeping. Put into small bottles for use. It is better kept a few weeks before using. Mrs. W. Henderson, Mount Florida. CHUTNEY SAUCE. i quart vinegar. 3 lbs. gr'-en gooseberries 1 lb. moist sugar. 4 ozs. currants. 6 ozs. salt. 2 drs. turmeric. 1 oz. onions. £ oz. mustard. 2 drs. cayenne pepper. 2 drs. ground nutmegs. 2 drs. ground pimento. Bruise the salt with the currants, then put them with all the ingredients into a jelly pan and simmer till perfectly soft. Strain through a thin cloth and squeeze so as to get some of the thick. When cold, bottle and cork tightly to keep out the air. Mrs. Thomson, Cransley, Pollokshields. BEETROOT (Pickled). \ dozen beets. I Blade of mace. 1 dozen cloves. ^ oz. ginger. 2 dozen peppercorns. I i oz. Jamaica pepper. Wash beets without breaking skins. Put in boiling water with a little salt. Boil i J hours, then rub skin off with a towel. Cut into slices J inch thick, and allow to cool. Put on two pints of vinegar with spices, and allow it to boil. When cold pour over beets. Cover and allow to cool for ten days before using. Mrs. Moyes, iio Hill Street, Glasgow. DAMSONS (Pickled). 3 quarts damsons. I i oz. cloves. 3 lbs. sugar. i oz. peppercorns. 3 pints vinegar. | i stick cinnamon. Prick the fruit well with a needle and boil all together for a few minutes. Put aside for use. Miss Davidson, Edinburgh, 202 EGYPTIAN PICKLES. i stone Portugal onions. \ lh. mustard. 3 tablespoonfuls salad oil. 3 tablespoonfuls salt. 3 tablespoonfuls sugar, i teaspoonful cayenne pepper. Cut onions in thin pieces, cover with vinegar, put in close jar, and allow to stand for six weeks. Mrs. W. H. Mair, Pollokshields, West. ADDITIONAL RECIPES. i ADDITIONAL RECIPES. ADDITIONAL RECIPES. USE ONLY UNEQUALLED FOR FRUIT PRESERVING. 207 PRESERVES. r BRAMBLE AND APPLE JELLY. 7 lbs. brambles. I a lbs. apples. Sugar. Wash the apples well and cut them in pieces. Put brambles and apples in a jelly pan, cover them with water, and boil about half an hour, stirring well to prevent burning Strain through jelly bag, measure juice, and to every pint allow ij lbs. of sugar. Put juice and sugar into jelly pan, and boil for three minutes. Miss Dunlop, Strathearn, Barrhead. LEMON JELLY, 12 lemons. I Sugar. 4 oranges. | Water. Wash, dry, and cut up roughly the fruit, removing all pips. Cover with io pints of cold water and let it stand 24 hours. Then boil for 2 hours, strain, and allow 1 lb. sugar to every pint of juice, and boil rapidly for 10 minutes. Soak the pips in some of the water, and add to the juice. This is best made in spring. Miss A. W. Watson, Dalmuir. RED CURRANT JELLY* To 3 lbs. currants allow i lb. raspberries. Take a large bowl and weigh it. Then squeeze the fruit through a linen cloth (not too thick). After all the juice is squeezed into the bowl weigh again, and to every pound of juice allow lbs. best ground loaf sugar or Glebe sugar.

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