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Currant Jelly

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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 6 ingredients

  1. Dip
  2. Cut
  3. a pound of sugar
  4. Currants
  5. Water
  6. Brandy
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. Strip the currants from the stalks, put them into a stone jar ;
  2. stop it close;
  3. set it in a kettle of boiling water half-way up the jar ;
  4. boil it half-an-hour ;
  5. and strain the juice through a hair sieve.
  6. To a pint of juice put a pound of sugar ;
  7. set it over a quick clear fire in a preserving pan.
  8. Keep stirring it till the sugar is melted, and skim the scum off as fast as it rises.
  9. When the jelly is clear and fine, pour it into China cups.
  10. When cold, cut pieces of white paper the big* ness of the top of the pot, dip them in brandy, lay them on the jelly ;
  11. cover the top close with a piece of white paper, and prick it lull of holes.
  12. Set it in a dry place.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Wooden spoon
  • Slotted spoon
  • Sieve
  • Kettle