Red Currant Jelly

Ingredients

• one pound of loaf sugar
• one pint of juice

Method

1. 1

   Strip the currants and put them in a pan over the fire to draw the juice from them; after the juice is all strained, measure it and put it on the fire.

2. 2

   Just before it comes to the boil, add the required quantity of loaf sugar, which should first have been made hot in the oven, and then boil it rather quickly for a quarter of an hour or twenty minutes, stirring it all the time and skimming it carefully.

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 45. The excerpt below is the record exactly as published.

RED CURRANT JELLY Ingredients One pound of loaf sugar to one pint of juice

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