Red-Currant Jelly

Ingredients

• every pint of juice
• three-quarter pounds of loaf-sugar

Method

1. 1

   Gather the fruit in fine weather, pick it from the stalks, and extract juice by simmering in a jar over boiling water.

2. 2

   Strain through a jelly-bag.

3. 3

   Measure the juice and mix with sugar in a preserving-pan.

4. 4

   Stir until done, removing scum.

5. 5

   When firm, pour into pots and cover.

As published

This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 90. The excerpt below is the record exactly as published.

red-currant jelly; pat it into a preserving- pan with the sugar, and keep stirring until the latter is dis- solved. Keep it boiling for about five minutes; skim well; then put in the gooseberries, and lei them boil from one- half to three-quarters of an hour; then turn the whole into an earthen pan, and let it remain for two days. Boil the jam up again until it looks clear; put it into pots, and when cold cover with oiled paper, and over the jars put tissue paper, brushed over on both Bides with the white of an egg, and store away in a dry place. Care must be taken in making this to keep the jam well stirred and well skimmed, to prevent it burning at the bottom of the pan, and to have it very clear. BLACK-CURRANT JAM. Pick the currants carefully, and take equal quantities of fruit and sugar. Pounded loaf-sugar is best. Dissolve it over or mix it with the currants. Put in a very little water or red-currant juice, boil and skua for twenty-five urinates. RASPBERRY JAM. To five or six pounds of fine red raspberries (not too ripe) add an equal quantity of the finest quality of white sugar. Mash the whole well in a- preserving-kettle; add about one quart of currant juice (a little less will do), and boil gently until it jellies upon a cold plate; then put into small jars; cover with brandied paper, and tie a thick white paper over them. Keep in a dark, dry, and cool place. QUINCE PRESERVE. Pare, core, and quarter your fruit, then weigh it and allow an equal quantity of white sugar. Take the parings Mothm'* Coo* Bom. SIS and cores and put in a pwwring inula, cover them with water and boil fur half an hour; then strain through a hair sieve and pat the jaioe bach into the kettle and boil the quinces in it a little at a time until they are tender; lift out as the; are done with a drainer and lay on a dish ; if the liquid seems scarce add more water. When all are done throw in the sugar and allow it to boil ten minutes before patting in the quinces; let them boil until they change color, say one hoar and a quarter, on a slow fire; while they are boiling occasionally slip a silver spoon under them to see that they do not born, but on no account stir them. Have two fresh lemons out in thin slices, and when the fruit is being pat in jars lay a slice or two in each. RED-CURRANT JELLY. Bed-currants; to every pint of juice allow three-quarter pounds of loaf-sugar

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