Fine Black Currant Jelly

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (2)
Instructions (6)
  1. Stir some black currants over the fire until they have yielded their juice.
  2. Strain the juice and weigh it.
  3. Boil the juice for twenty minutes.
  4. Add the sifted sugar, made quite hot, to the boiled juice.
  5. Once the sugar is dissolved, boil the jelly for five minutes only.
  6. Clear off the scum with care.
Original Text
FINE BLACK CURRANT JELLY. Stir some black currants over the fire until they have yielded their juice; strain, weigh, and boil it for twenty minutes; add to it three pounds and a half of sifted sugar of good quality, made quite hot, and when it is dissolved boil the jelly for five minutes only, clearing off the scum with care. This, though an excellent preserve, is too sweet for our own taste, and we think one made with less sugar likely to be more acceptable in cases of indisposition generally. Juice of black currants, 4 lbs.: 20 minutes. Sugar, 3-1/2 lbs.: 5 minutes.
Notes
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