FRENCH 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 (4)
Instructions (9)
  1. Mix one-third of white currants with two of red, and stir them over a gentle fire until they render their juice freely.
  2. Pour the juice from the currants, strain and weigh it.
  3. For every four pounds of juice, break three pounds of fine sugar into large lumps.
  4. Just dip the sugar lumps into cold water, and when they are nearly dissolved, boil them to a thick syrup.
  5. Stir the syrup without ceasing until it falls in large thick white masses from the skimmer.
  6. Pour in the currant juice immediately.
  7. When the sugar is again dissolved, boil the whole quickly for five minutes.
  8. Clear off the scum perfectly.
  9. Pour the jelly into jars or warm glasses, and set it in a cool place.
Original Text
FRENCH CURRANT JELLY. Mix one-third of white currants with two of red, and stir them over a gentle fire until they render their juice freely; pour it from them, strain and weigh it; for every four pounds break three of fine sugar into large lumps, just dip them into cold water, and when they are nearly dissolved boil them to a thick syrup; stir this without ceasing until it falls in large thick white masses from the skimmer; then pour in the currant juice immediately, and when the sugar is again dissolved, boil the whole quickly for five minutes, clear off the scum perfectly, pour the jelly into jars or warm glasses, and set it in a cool place. Red currants, two-thirds; white currants, one-third; juice, 4 lbs.; sugar boiled to candy height, 3 lbs.: jelly boiled, 5 minutes. Obs.—A flavouring of raspberries is usually given to currant jelly in France, the preserve being there never served with any kind of joint, as it is with us.
Notes
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