Raspberries, to preserve in Currant Jelly

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
for the currant jelly
to add to the jelly
Instructions (15)
  1. Strip the currants from the stalks.
  2. Weigh one pound of sugar to one pound of fruit, and to every eight pounds of currants put one pound of raspberries, for which you are not to allow any sugar.
  3. Wet the sugar, and let it boil till it is almost sugar again.
  4. Then throw in the fruit, and, with a very smart fire, let it boil up all over.
  5. Take it off, and strain it through a lawn sieve.
  6. You must not let it boil too much, for fear of the currants breaking, and the seeds coming through into the jelly.
  7. When it boils up in the middle, and the syrup diffuses itself generally, it is sufficiently done; then take it off instantly.
  8. This makes a very elegant, clear currant jelly, and may be kept and used as such.
  9. Take some whole fine large raspberries; stalk them.
  10. Put some of the jelly, made as above directed, in your preserving-pan.
  11. Sprinkle in the raspberries, not too many at a time, for fear of bruising them.
  12. About ten minutes will do them.
  13. Take them off, and put them in pots or glasses.
  14. If you choose to do more, you must put in the pan a fresh supply of jelly.
  15. Let the jelly nearly boil up before you put in the raspberries.
Original Text
Raspberries, to preserve in Currant Jelly. Strip the currants from the stalks; weigh one pound of sugar to one pound of fruit, and to every eight pounds of currants put one pound of raspberries, for which you are not[328] to allow any sugar. Wet the sugar, and let it boil till it is almost sugar again; then throw in the fruit, and, with a very smart fire, let it boil up all over. Take it off, and strain it through a lawn sieve. You must not let it boil too much, for fear of the currants breaking, and the seeds coming through into the jelly. When it boils up in the middle, and the syrup diffuses itself generally, it is sufficiently done; then take it off instantly. This makes a very elegant, clear currant jelly, and may be kept and used as such. Take some whole fine large raspberries; stalk them; put some of the jelly, made as above directed, in your preserving-pan; sprinkle in the raspberries, not too many at a time, for fear of bruising them. About ten minutes will do them. Take them off, and put them in pots or glasses. If you choose to do more, you must put in the pan a fresh supply of jelly. Let the jelly nearly boil up before you put in the raspberries.
Notes
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