Currant Jelly
Ingredients
- 2 quart of currants
- 1 cup water
- sugar
Directions
- Pick over the currants, leaving the berries on the stems.
- Wash and drain.
- Place in an enamel preserving kettle and add one cup of water.
- Cook slowly until the currants are white.
- Strain through a jelly bag.
- Boil the juice five minutes in a shallow pan.
- It is better to boil small quantities at a time, as this makes the jelly much clearer.
- When the juice has all been boiled, measure, and add an equal amount of heated sugar.
- Boil three minutes, or until it jells when tried on a cold saucer.
- Pour into sterilized glasses.
- Allow to stand in the sun twenty-four hours.
- Cover with boiling paraffin and put away in a cool, dark place.
- This recipe makes about five glasses or two and a half pints.
Other Information
Author: Louise Bennett Weaver, Helen Cowles LeCron
Source: A Thousand Ways To Please a Husband (1917-01-01)
Category: Sauce
Ingredients: currant, water, sugar
Equipment: measuring cups, strainer, stove
See Also
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New:
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