White Currant Jelly

The Queen Cookery Books. No.3. Pickle... · S. Beaty-Pownall · 1902
Source
The Queen Cookery Books. No.3. Pickles and Preservatives
Time
Cook: 8 min Total: 8 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
for red currant jelly
Instructions (5)
  1. Choose very fine and delicately white currants for this (gathered on a warm, dry day), and remove the stalks very carefully.
  2. To each pound of fruit allow 1lb. 2oz. best cane loaf sugar, and boil these together very quickly for seven or eight minutes.
  3. Then turn it out on to a delicately clean sieve, and allow all the juice to drain from it, putting this into small jars, which must be left in a cool, dry place till cold.
for red currant jelly
  1. Red currants can be made into jelly in the same way, only using equal weights of fruit and sugar.
  2. This makes a delicious jelly though its stiffness cannot be depended on if the weather be cold, and, above all, damp.
Original Text
White Currant Jelly.—Choose very fine and delicately white currants for this (gathered on a warm, dry day), and remove the stalks very carefully. To each pound of fruit allow 1lb. 2oz. best cane loaf sugar, and boil these together very quickly for seven or eight minutes, then turn it out on to a delicately clean sieve, and allow all the juice to drain from it, putting this into small jars, which must be left in a cool, dry place till cold. Red currants can be made into jelly in the same way, only using equal weights of fruit and sugar. This makes a delicious jelly though its stiffness cannot be depended on if the weather be cold, and, above all, damp.
Notes
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