Currant Jelly

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806
Source
New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (2)
jelly
Instructions (8)
  1. Strip the fruit.
  2. Stew the currants in a saucepan of water, or by boiling it on the hot hearth.
  3. Strain off the liquor.
  4. To every pint of liquor, weigh a pound of loaf sugar.
  5. Put the sugar in large lumps into the liquor in a stone or China vessel, till nearly dissolved.
  6. Then put it in a preserving pan.
  7. Simmer and skim as necessary.
  8. When it will jelly on plate, put it in small jars or glasses.
Original Text
Currantjelly, red or black. Strip the fruit, and in a stonejar stew them in a saucepan of water, or by boiling it on the hot hearth; strain off the liquor, and to every pint weigh a pound of loaf sugar. Put the latter in large lumps into it, in a stone or China vessel, till nearly dissolved; then put it in a preservingpan. Simmer and skim as necessary. When it will jelly on plate, put it in small jars or glasses.
Notes
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