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United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

  • Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.

Ingredients 2 ingredients

  1. a pound of sugar
  2. Currant
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.

  • 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.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. quick boil, take them from the fire, and let them settle a little ;
  2. then give them another boil, and put in a pint of currant j^lly, drawn as directed, till you see the jelly null flake from the skimmer: then remove it from the fire, let it settle a little ;
  3. skim them, and put them into glasses, and as they cool, take care to disperse them equally.
  4. Currants for Tarts (to preserve).
  5. — Put a pound of sugar into a preservingpan, for every pound and a quarter of , currants, with a sufficient quantity of ■ currant juice to dissolve the sugar ;
  6. when it boils, skim it, and put in the currants, and boil them till they are very clear ;
  7. put them into a jar, cover them with i brandy-paper, and keep them in a dry place.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Slotted spoon