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V Currant Jelly

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United States

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

Ingredients 5 ingredients

  1. Currants
  2. a spoonful into a saucer
  3. Water
  4. a pound of white sugar
  5. a quart at a time
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. Pick fine red but not long ripe currants from the stems ;
  2. bruise them, and stram the juice from a quart at a time, through a thin mushn ;
  3. wring it gently, to get all the liquid ;
  4. put a pound of white sugar to each pint of juice ;
  5. stir it until it is all dissolved ;
  6. set it over a gentle fire ;
  7. let it become hot, and b(5tl for fifteen minutes ;
  8. then try it by taking a spoonful into a saucer : when cold, if it is not quite firm enough, boil it for a few minutes longer.
  9. Or pick the fruit from stems ;
  10. weigh it, and put it into a stone pot ;
  11. set it in a kettle of hoi water, reaching nearly to the top ;
  12. let it boil until the fruit is hot through ;
  13. then crush them, and strain the juice from them.
  14. Put a pound of white sugar to each pint of it ;
  15. put it over the fire, and l)oil for fifteen minutes ;
  16. try some in a saucer.
  17. Wlien the jelly is thick enough, strain it into small white jars, or glass tumblers ;
  18. when cold, cover with tissue paper, as directed.
  19. Glass should be tempered, by keeping it in warm w^ater for a short time before pouring any hot liquid inlo it, otherwise it w^ill crack.

Plating

Cookware for this recipe

  • Saucepan
  • Wooden spoon
  • Sieve
  • Kettle