White Currant Jelly

Ingredients

• each pint of juice
• a pound of double-refined sugar

Method

1. 1

   Strip the fruit from the stalks, put it into a preserving-pan, and when it boils run it quickly through a sieve.

2. 2

   To each pint of juice add a pound of double-refined sugar, and let it boil twenty minutes, carefully removing the scum, then pass it through a lawn sieve.

As published

This recipe was extracted from Recipes for the million (1891), page 120. The excerpt below is the record exactly as published.

each pint of juice add a pound of double-refined sugar

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