Currant Jelly

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Ingredients 3 ingredients

Contains Sulphites Read from the ingredients, not verified. Check labels.

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.

MISS KITTIE SMITH.
A FRENCH CONFECTIONERS RECIPE.--Allow one pound of sugar to one pint of juice.
Boil the juice five minutes, and add the sugar, which has been previously well heated;
boil one minute, stirring carefully.
Always a success.
CURRANT JELLY.
MRS.
DR.
TRUE.
Weigh the currants on the stems.
Do not wash them, but carefully remove all leaves;
or whatever may adhere to them.
Put a few of the currants into kettle (porcelain lined or granite iron);
mash them to secure juice to keep from burning;
add the remainder of the fruit, and boil freely for twenty-five minutes, stirring occasionally;
strain through a three-cornered bag of strong texture, putting the liquid in earthen or wooden vessels (never in tin).
Return the strained liquid to the kettle without the trouble of measuring;
let it boil well for a moment or two;
add half the amount of granulated or loaf sugar.
As soon as the sugar is dissolved, the jelly is done.
Put in glasses.