Red Currant Jelly

The Queen Cookery Books. No.3. Pickle... · S. Beaty-Pownall · 1902
Source
The Queen Cookery Books. No.3. Pickles and Preservatives
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (3)
For the jelly
Instructions (12)
  1. Place the red currants and white currants in the preserving pan.
  2. Keep them well-stirred over the fire, to make them render their juice freely.
  3. As soon as they have rendered their juice, pour it off and weigh it.
  4. For each quart of juice, take 1 1/2lb. of cane loaf sugar, broken into fairly large pieces.
  5. Dip the sugar pieces into cold water.
  6. Throw the drenched sugar into a pan and boil it to a thick syrup.
  7. Stir the syrup well until it "drapes" the skimmer and falls in thick folds from it.
  8. Pour in the red currant juice at once.
  9. Stir it all well together.
  10. When well blended, let it all boil together sharply for five minutes.
  11. Skim most carefully.
  12. Pour the jelly into glasses which have been previously scalded and dried.
Original Text
Red Currant Jelly.—For every 2lb. of red currants take 1lb. of white (mind they are ripe and very juicy, and carefully stripped from their stalks); place these in the preserving pan, and keep them well-stirred over the fire, to make them render their juice freely; as soon as they have done so, pour it off, and weigh it and for each quart of juice take 1½lb. of cane loaf sugar, broken into fairly large pieces, dip these into cold water, and throw them, when well drenched, into a pan and boil them to a thick syrup, stirring it all well together till it “drapes” the skimmer, and falls in thick folds from it. Now pour in the juice at once, stir it all well together, and, when well blended, let it all boil together sharply for five minutes; then skim most carefully, and pour it into glasses which have been previously scalded and dried.
Notes
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