WHITE-CURRANT JELLY

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Yield
1.0 pint of juice
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (2)
INGREDIENTS
Instructions (6)
Mode
  1. Pick the currants from the stalks, and put them into a jar.
  2. Place this jar in a saucepan of boiling water, and simmer until the juice is well drawn from the fruit, which will be in from 3/4 to 1 hour.
  3. Strain the currants through a fine cloth or jelly-bag; do not squeeze them too much, or the jelly will not be clear.
  4. Put the juice into a very clean preserving-pan, with the sugar.
  5. Let this simmer gently over a clear fire until it is firm, and keep stirring and skimming until it is done.
  6. Pour it into small pots, cover them, and store away in a dry place.
Original Text
WHITE-CURRANT JELLY. 1534. INGREDIENTS.—White currants; to every pint of juice allow 3/4 lb. of good loaf sugar. Mode.—Pick the currants from the stalks, and put them into a jar; place this jar in a saucepan of boiling water, and simmer until the juice is well drawn from the fruit, which will be in from 3/4 to 1 hour. Then strain the currants through a fine cloth or jelly-bag; do not squeeze them too much, or the jelly will not be clear, and put the juice into a very clean preserving-pan, with the sugar. Let this simmer gently over a clear fire until it is firm, and keep stirring and skimming until it is done; then pour it into small pots, cover them, and store away in a dry place. Time.—3/4 hour to draw the juice; 1/2 hour to boil the jelly. Average cost, from 8d. to 10d. per 1/2-lb. pot. Sufficient.—From 3 pints to 2 quarts of fruit should yield 1 pint of juice. Seasonable in July and August.
Notes
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