Red Currant Jelly. No. 2

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 (4)
Instructions (5)
  1. Steam the currants in an earthen jar for 4 hours.
  2. Run the juice through muslin.
  3. Add to every 1 pt. of currant juice 1/2 pt. of the juice of fine raspberries.
  4. To every pint of this mixed juice, add 1 lb. of sugar and 1 lb. or 2 lbs. to taste on the entire quantity, besides.
  5. Pour the juice over the sugar and boil 5 or 6 minutes.
Original Text
Red Currant Jelly. No. 2. This can be made the same way as Mrs. Young's White Currant Jelly; see that recipe; or a richer jelly may be made by steaming the currants in an earthen jar for 4 hours, and then running the juice through muslin, adding to every 1 pt. of currant juice ½ pt. of the juice of fine raspberries, and to every pint of this mixed juice you will want 1 lb. of sugar and 1 lb. or 2 lbs. to taste on the entire quantity, besides. Pour the juice over the sugar and boil 5 or 6 minutes.
Notes
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