850. Sweetmeat of Currant Jelly

The Modern Housewife · Soyer, Alexis · 1849
Source
The Modern Housewife
Time
Cook: 10 min Total: 10 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
for reference
Instructions (5)
  1. Put half a sieve of fine red currants in a large stewpan, with a gallon of white currants and a gallon of raspberries, add a quart of water, place over the fire, keep stirring, to prevent them sticking to the bottom, and let boil about ten minutes.
  2. Pour them into a sieve to drain, catching the juice in a basin and draining the currants quite dry.
  3. Pass the juice whilst hot through a clean jelly-bag.
  4. Have a pound of sugar to every pint of juice, and proceed precisely as directed for apple jelly.
Optional preparation
  1. Should you have time to pick the currants from the stalks previous to boiling, you would lose that bitter flavor, and have less difficulty in making your jelly clear.
Original Text · last edited 12 days ago
850. Sweetmeat of Currant Jelly.—Put half a sieve of fine red currants in a large stewpan, with a gallon of white currants and a gallon of raspberries, add a quart of water, place over the fire, keep stirring, to prevent them sticking to the bottom, and let boil about ten minutes, pour them into a sieve to drain, catching the juice in a basin and draining the currants quite dry, pass the juice whilst hot through a clean jelly-bag, have a pound of sugar to every pint of juice, and proceed precisely as directed for apple jelly. Should you have time to pick the currants from the stalks previous to boiling, you would lose that bitter flavor, and have less difficulty in making your jelly clear.
Notes
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