Currant Jelly

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
For the jelly
For preserving the jelly
Instructions (16)
  1. Strip the currants from the stalks.
  2. Put the currants in a stone jar.
  3. Stop the jar close.
  4. Set the jar in a kettle of boiling water, half-way up the jar.
  5. Let it boil for half an hour.
  6. Take it out and strain the juice through a coarse hair-sieve.
  7. To a pint of juice, add a pound of sugar.
  8. Set it over a fine quick clear fire in a preserving-pan or a bell-metal skillet.
  9. Keep stirring all the time until the sugar is melted.
  10. Skim the scum off as fast as it rises.
  11. When your jelly is very clear and fine, pour it into gallipots.
  12. When cold, cut white paper just the bigness of the top of the pot and lay on the jelly.
  13. Dip those papers in brandy.
  14. Cover the top close with white paper and prick it full of holes.
  15. Set it in a dry place.
  16. Put some into glasses, and paper them.
Original Text
STRIP the currants from the stalks, put them in a stone jar, stop it close, set it in a kettle of boiling water half-way the jar, let it boil half an hour, take it out and strain the juice through a coarse hair-sieve. To a pint of juice, put a pound of sugar, set it over a fine quick clear fire in a preserving-pan or a bell-metal skillet; keep stirring it all the time till the sugar is melted, then skim the scum off as fast as it rises. When your jelly is very clear and fine, pour it into gallipots; when cold, cut white paper just the bigness of the top of the pot and lay on the jelly, dip those papers in brandy, then cover the top close with white paper, and prick it full of holes; set it in a dry place, put some into glasses, and paper them.
Notes
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