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Currant Jelly

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United States

Known as an American recipe, with similar versions prepared across other nations.

Ingredients 3 ingredients

  1. ten pounds of fruit
  2. a teacup of sugar
  3. seven pounds of the currants
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.

Method

  1. free from stems ;
  2. weigh them, and take the same weight of sugar;
  3. put a teacup of sugar to each pound of it ;
  4. boil the syrup until it is hot and clear ;
  5. then turn it over the fruit ;
  6. let it remain one night;
  7. then set it over the fire, and boil gently, until they are cooked and clear ;
  8. take them into the jars or pots with a skimmer ;
  9. boil the syrup until rich and thick ;
  10. then pour it over the fruit.
  11. Currants may be preserved with ten pounds of fruit to seven of sugar.
  12. Take the stems from seven pounds of the currants, and crush and press the juice from the remaining three pounds ;
  13. put them into the hot syrup, and boil until thick and rich ;
  14. put it in pots or jars, and the next day secure as directed.

Plating

Cookware for this recipe

  • Saucepan
  • Spatula
  • Slotted spoon