Red, White, or Black Currant Jelly

Ingredients

• 3 pints fruit-juice
• 3 lb. sugar

Method

1. 1

   Pick the fruit free from all stems.

2. 2

   Put it in a pan over the fire, and when hot, take it off; bruise the fruit and strain the juice through a hair-sieve.

3. 3

   Return the juice to the saucepan, and for every pint allow a pound of lump sugar.

4. 4

   Let it boil for twenty minutes, skimming as necessary.

5. 5

   Pour into jars and cover when cold.

As published

This recipe was extracted from Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 67. The excerpt below is the record exactly as published.

RED, WHITE, OR BLACK CURRANT JELLY. 3 pints fruit-juice. | 3 lb. sugar

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