Red Currant Jelly
From Modern cookery, in all its branches, 1884
Serves 7
Clear off the scum for a clear preserve.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 443. The excerpt below is the record exactly as published.
RED CURRANT JELLY. With three parts of fine ripe red currants freshly gathered, and stripped from the stalks, mix one of white currants ; put them into a clean preserving-pan, and stir them gently over a clear fire until the juice flows from them freely ; then turn them into a fine hair-sieve, and let them drain well, but without pressure. Pass the juice through a folded muslin or a jelly-bag ; weigh it, and then boil it fast for a quarter of an hour ; add for each pound, eight ounces of sugar coarsely powdered, stir this to it off the fire until it is dissolved, give the jelly eight minutes more of quick boiling, and pour it out. It will be firm, and of excellent colour and flavour. Be sure to clear off the scum as it rises, both before and after the sugar is put in, or the preserve will not be clear. Juice of red currants, 3 lbs.; juice of white currants
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