Red Currant Jelly

Ingredients

• every pint of juice
• three-quarters pound of loaf sugar

Method

1. 1

   Gather currants in fine weather, place in a jar in boiling water until juice is drawn.

2. 2

   Strain, measure juice, and boil with sugar, removing scum.

3. 3

   Test for firmness, label, and store.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 166. The excerpt below is the record exactly as published.

Red Currant Jelly To every pint of juice allow three-quarters pound of loaf- sugar. Have the fruit gathered in fine weather; pick it from the stalks, put it into a jar, and place this jar in a saucepan of boiling water over the fire, and let it simmer gently until the juice is well drawn from the currants; then strain them through a jelly-bag of fine cloth, do not squeeze them too much, as the skin and pulp from the fruit will be pressed through with the juice, and so make the jelly muddy. Measure the juice, and to each pint allow three-quarters pound of loaf sugar

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