Known as a British recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Printed in United Kingdom: that says where the book was made, not where the dish comes from.
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
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Make as above, or heat the fruit in a jar and strain off the juice.
Use only a silver skimmer and the finest sugar, and boil only five minutes, as the delicate colour of this sweetmeat is very easily injured.
Run it twice through a jelly-bag, if necessary.
Apple^ 522 CHAP.
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— omi^AMSNTAt DISHES, &C.
jelly, or white raspberry-juice, may be put to this preserve.- N*B.
— Have the sugar previously high-boiled.
968.
Black Currant Jelly, — Pick the fruit, and scald it in a jar set in boiling water.
Add a little water to it, and squeeze the hot fruit through a sieve.
To every pint of the juice allow a pound of sugar and a little water, and boil and skim for twenty minutes.
United Kingdom
Saucepan
Slotted spoon
Sieve