Currant Juice, to Preserve, for Syrups, &c.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (1)
Instructions (7)
  1. Cut the currants from the stalk, place them in open jars, and stand the jars in a pan of cold water.
  2. Heat the water to boiling and boil till currants are quite soft, leaving them to cool gradually.
  3. When cold, squeeze out the juice through a coarse cloth or sieve.
  4. Replace the juice in jars, and boil it again gradually as before.
  5. When quite cold, bottle in 1/2 pt. bottles corked well, and put them in the cellar.
  6. Take great care no water gets to the currants in boiling.
  7. Use new corks.
Original Text
Currant Juice, to Preserve, for Syrups, &c. Cut the currants from the stalk, place them in open jars, and stand the jars in a pan of cold water. Heat the water to boiling and boil till currants are quite soft, leaving them to cool gradu- ally. When cold, squeeze out the juice through a coarse cloth or sieve, replace the juice in jars, and boil it again gradually as before. When quite cold, bottle in ½ pt. bottles corked well, and put them in the cellar. Take great care no water gets to the currants in boiling. Use new corks.
Notes
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