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CURRANT JELLY, White

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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 5 ingredients

  1. 1 pint of juice
  2. Currants
  3. Sugar
  4. Water
  5. White 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. Ingredients.
  2. — White currants ;
  3. to every pint of juice allow Jib.
  4. of good loaf sugar.
  5. Mode.
  6. — Pick the currants from the stalks, and put them into a jar ;
  7. place this jar in a saucepan of boiling water, and simmer until the juice is well drawn from the fruit, which will be in from J to 1 hour.
  8. Then strain the currants through a fine cloth or jellybag ;
  9. do not squeeze them too much, or the jelly will not be clear, and put the juice into a very clean preserving-pan, with the sugar.
  10. Let this simmer gently over a clear fire until it is firm, and keep stirring and skimming until it is done ;
  11. then pour it into small pots, cover them, and store away in a dry place.
  12. Time.
  13. — J hour to draw the juice ;
  14. A hour to boil the jelly.
  15. Average cost, from 8 d.
  16. to 10 d.
  17. per i-lb.
  18. pot.
  19. Sufficient.
  20. — From 3 pints to 2 quarts of fruit should yield 1 pint of juice.
  21. Seasonable in July and August.

Plating

Cookware for this recipe

  • Saucepan
  • Wooden spoon
  • Sieve