Black Currant Jelly
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United Kingdom
Known as a British recipe, with similar versions prepared across other nations.
Ingredients 3 ingredients
Contains
Sulphites
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
Chef Wood
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- GATHER the currants on a dry day, when they are ripe, strip them off the stalks, and put them into a large stewpot.
- Put a quart of water to every ten quarts of currants, tie a paper over them, and set them in a cool oven for two hours.
- Then squeeze them through a very fine cloth, and to every quart of juice add a pound and a half of loaf sugar broken into small pieces.
- Stir it gently till the sugar is melted, and when it boils, skim it well.
- Let it boil pretty quick for half an hour over a clear fire, then pour it into pots, and put brandypapers over them.
Plating
Cookware for this recipe
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Saucepan
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Wooden spoon
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Slotted spoon