Red Currant Jelly
A historical recipe from The Jewish Manual Practical Information in Jewish and Modern Cookery with a Collection of Valuable Recipes & Hints Relat, by Montefiore, Judith Cohen, Lady (1846).
A historical recipe
The Jewish Manual Practical Information in Jewish and Modern Cookery with a Collection of Valuable Recipes & Hints Relating to the Toilette, by Montefiore, Judith Cohen, Lady (1846). Project Gutenberg eBook #12327.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: preserving or pickling. Check current food-safety guidance before following this.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Ingredients 2 ingredients
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
Chef Wood
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- Strip carefully from the stems some quite ripe currants, put them into a preserving pan, stir them gently over a clear fire until the juice flows freely from them, then squeeze the currants and strain the juice through a folded muslin or jelly bag;
- pour it into a preserving pan, adding, as it boils, white sugar, in the proportion of one pound of sugar to one pint of juice.
- If made with less sugar, more boiling will be required, by which much juice and flavour are lost.
- A little dissolved isinglass is used by confectioners, but it is much better without.
- Jams and jellies should be poured into pots when in a boiling state.
- Jellies should be continually skimmed till the scum ceases to rise, so that they may be clear and fine.
- White currant jelly and black are made in the same manner as red.
- By this receipt can be made raspberry jelly, strawberry jelly, and all other kinds.
Plating
Cookware for this recipe
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Saucepan
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Wooden spoon
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Sieve