Currant Jam or 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 (3)

two pounds of currants ↝ Currants, european black, raw [Fruits and Fruit Juices]
half a pound of raspberries ↝ Raspberries, raw [Fruits and Fruit Juices]
to every pound of fruit add three quarters of a pound of good moist sugar

Instructions (4)

Simmer them slowly
skim the jam very nicely
when boiled to a sufficient consistency, put it into jars
when cold, cover with brandy paper

Original Text

Currant Jam or Jelly.

Take two pounds of currants and half a pound of raspberries: to every pound of fruit add three quarters of a pound of good moist sugar. Simmer them slowly; skim the jam very nicely; when boiled to a sufficient consistency, put it into jars, and, when cold, cover with brandy paper.

Notes

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