Currant Jelly

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (3)

two thirds of ripe red currants ↝ Currants, red and white, raw [Fruits and Fruit Juices]
one third of white ↝ Currants, red and white, raw [Fruits and Fruit Juices]
sifted sugar ↝ Sugar, NFS [Sugars and honey]

Instructions (8)

Pick the currants.
Put them into a preserving pan over a good fire.
When they are dissolved, run their liquor through a flannel bag.
To a pint of juice add fourteen ounces of sifted sugar.
Set it over a brisk fire.
Let it boil quick.
Skim it clean.
Reduce it to a good stiffness, which may be known as before directed in orange marmalade.

Original Text

Currant Jelly.

Take two thirds of ripe red currants and one third of white, pick them, put them into a preserving pan over a good fire, and when they are dissolved run their liquor through a flannel bag. To a pint of juice add fourteen ounces of[213] sifted sugar. Set it over a brisk fire, let it boil quick, skim it clean, and reduce it to a good stiffness, which may be known as before directed in orange marmalade.

N. B. In the same manner may be made black currant jelly, but allowing sixteen ounces of sugar to a pint of juice.

Notes

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