Wild Rasp and Red Currant Jelly

Ingredients

• 2 quarts red currants
• | 4 quarts wild rasps
• 7 lbs. lump sugar
• 2 quarts of water

Method

1. 1

   Clean the fruit, put it into a preserving pan with 2 quarts of water.

2. 2

   Boil over a moderate fire for one hour, stirring and bruising the fruit pretty constantly all the time.

3. 3

   Turn it into a jelly bag and allow it to strain overnight.

4. 4

   Next day pour the fruit juice into the pan, boil briskly for half an hour to evaporate the water.

5. 5

   Add 7 lbs. of lump sugar and boil very quickly for 2.5 minutes, or more slowly for half an hour.

As published

This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 73. The excerpt below is the record exactly as published.

WILD RASP AND RED CURRANT JELLY. 2 quarts red currants. | 4 quarts wild rasps. 7 lbs. lump sugar. Clean the fruit, put it into a preserving pan with 2 quarts of water

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