COMMON 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 (3)

three to six pounds of the juice ↝ Currants, dried [Dried fruits]
half a pound of sugar for each pound of juice ↝ Sugar, NFS [Sugars and honey]
Lisbon sugar ↝ Sugar, NFS [Sugars and honey]

Instructions (3)

Boil the juice rapidly for twenty minutes, stirring it well.
Mix with it off the fire, half a pound of sugar for each pound of juice.
Continue the boiling for ten minutes.

Original Text

COMMON BLACK CURRANT JELLY.

Boil from three to six pounds of the juice rapidly for twenty minutes, stirring it well; then mix with it off the fire, half a pound of sugar for each pound of juice, and continue the boiling for ten minutes.

Juice of black currants, 3 to 6 lbs.: 20 minutes. To each pound juice 1/2 lb. good sugar: 10 minutes.

Obs.—This jelly may be made with Lisbon sugar, but will then require rather more boiling.

Notes

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