Red-Currant Jelly (Method A)

Ingredients

• two lbs.
• one lb.
• three oz. of raspberries
• eight oz. of loaf-sugar

Method

1. 1

   Crush currants and raspberries, extract juice, and combine with sugar.

2. 2

   Cook over fierce fire, skimming until 'appe' stage is reached.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 470. The excerpt below is the record exactly as published.

RED-CURRANT JELLY (Method A) Take some red and white currants, in the proportion of two- thirds of the former to one-third of the latter, and combine with them, per two lbs., three oz. of raspberries. Crush the three products together in a basin, and then press them in small quantities at a time, in a strong towel, in order to extract their juice. Put the juice in the preserving-pan, together with eight oz. of loaf-sugar per pint. Thoroughly dissolve the sugar, and set the 826 GUIDE TO MODERN COOKERY whole to cook overa very fierce fire; meanwhile skimming care- fully—more particularly at first, until the “appe” stage is reached. N.B.—The yield of juice from red-currants equals about two- thirds or three-fourths the weight of the raw fruit. 2966—RED-CURRANT JELLY (Method B) Take the same quantities of white and red currants and of raspberries, as above. Carefully clean the fruit ; wash it in cold water, and put it into the preserving-pan, with one wineglassful of water per Ib. Cook the whole gently on the side of the stove for ten or twelve minutes ; transfer the fruit to a sieve, lying on a basin, and let it drain. Put the juice into the preserving-pan, with twelve oz. of loaf- sugar per lb., and proceed with the cooking as before. 2967—RED-CURRANT JELLY (Method C) Take the same quantities as above of white-currants, red- currants, and raspberries. Remove the currants from their stalks by means of a fork, and collect them in a basin; clean the raspberries, and allow twelve oz. of loaf-sugar per lb. of the fruit. Dissolve the sugar in the preserving-pan with a little water and cook it to the small-ball stage; meanwhile skimming care- fully. Throw the currants and the raspberries into it ; put the pan on the side of the fire for seven or eight minutes, that the juice may exude from the fruit; and then cook on a fierce fire, skimming very carefully the while, until the “afpe” stage is reached. 2968—WHITE-CURRANT JELLY This is made from fresh, very ripe white-currants and two oz of raspberries per lb. of the latter. Any one of the three methods given above may be followed in its preparation, although Method C will be found to yield the clearest jelly. 2969—RED-CURRANT JELLY, PREPARED COLD Prepare the juice as directed under No. 2965. Add to it one lb.

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