Black or red 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 12 days ago
Not a recipe
No
Ingredients (3)
currants
sweetener
Instructions (11)
  1. Strip the fruit when full ripe
  2. put it into a stone jar
  3. put the jar, tied over with white paper, into a saucepan of cold water
  4. stew it to boiling on the stove
  5. Strain off the liquor
  6. mix the fruit and the sugar in lumps
  7. let it rest till the sugar is nearly dissolved
  8. Then put it in a preserving-pan
  9. simmer and skim it till it is quite clear
  10. When it will jelly on a plate, it is done
  11. and may be put in pots
Original Text
Black or red Currant Jelly. Strip the fruit when full ripe; put it into a stone jar; put the jar, tied over with white paper, into a saucepan of cold water, and stew it to boiling on the stove. Strain off the liquor, and to every pint of red currants weigh out a pound of loaf-sugar, if black, three quarters of a pound; mix the fruit and the sugar in lumps, and let it rest till the sugar is nearly dissolved. Then put it in a preserving-pan, and simmer and skim it till it is quite clear. When it will jelly on a plate, it is done, and may be put in pots.
Notes
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