Black Currant Jelly
From Mrs. Beeton's household management (1907).
A historical recipe
Mrs. Beeton's household management, by Mrs. (Isabella Mary) Beeton (1907).
United Kingdom
Known as a British recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Printed in United Kingdom: that says where the book was made, not where the dish comes from.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- 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
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- Ingredients.
- — Black currants, preserving sugar.
- Method.
- — Remove the stalks, put the currants into a jar placed in a saucepan of boiling water, and simmer until their juice is extracted.
- Strain the juice into a preserving-pan, to each pint add J of a Ib.
- of sugar, and boil gently until the jelly stiffens, when a little is tested on a cold plate.
- Pour into small pots, cover with paper brushed over with white of egg, fasten securely so as to exclude the air, and store in a cool, dry place.
- Time.
- — About i£ hours.
- Average Cost, is.
- 3d.
- per Ib.
Plating
Cookware for this recipe
-
Saucepan
-
Sieve