White Currant Jelly

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 (6)
jelly
Instructions (6)
  1. Pick all the best yellowish currants on each stalk and bruise them well on a plate.
  2. As they are done put them in a muslin bag to drip; leave them so all night.
  3. Allow almost 1 pt. of water to 4 lbs. sugar and boil it to candy height.
  4. Then add 1 pt. of the juice for each 1 lb. of sugar used, and boil 3 or 4 minutes.
To flavour this jelly
  1. Add some Elder flowers tied in thin muslin and boiled with it.
  2. For each pint of juice add a bunch of fresh Elder flowers pulled in the sun and carefully picked from their stalks; if the bunches are large, less will do.
Original Text
White Currant Jelly. (Mrs. Young.) Pick all the best yellowish currants on each stalk and bruise them well on a plate as they are done put them in a muslin bag to drip; leave them so all night. Allow almost 1 pt. of water to 4 lbs. sugar and boil it to candy height, then add 1 pt. of the juice for each 1 lb. of sugar used, and boil 3 or 4 minutes. N.B.—To flavour this jelly, add some Elder flowers tied in thin muslin and boiled with it. For each pint of juice add a bunch of fresh Elder flowers pulled in the sun and carefully picked from their stalks; if the bunches are large, less will do.
Notes
—