Currant Jelly (by 2.0)

Currant Jelly



  1. Pick over currants, but do not remove the stems.
  2. Wash and drain.
  3. Mash a few with a vegetable masher in the bottom of a porcelain-lined or granite kettle.
  4. Add more currants and mash.
  5. Continue adding currants until all are used.
  6. Bring to a boil slowly and let simmer without stirring until the currants appear white.
  7. Strain through a coarse strainer, and allow juice to drain through a jelly bag.
  8. Measure the juice, and boil ten minutes.
  9. Gradually add an equal amount of heated sugar, stirring occasionally to prevent burning, and continue boiling until the test shows that the mixture has jelled.
  10. When filling sterilized glasses, place them in a pan containing a little boiling water.
  11. This keeps the glasses from breaking when hot jelly is poured in.
  12. Fill and set the glasses of jelly aside to cool.
  13. Cover with hot melted paraffin.

Other Information

Author: Person.Louise Bennett Weaver, Person.Helen Cowles LeCron

Source: A Thousand Ways To Please a Husband (1917-01-01)

Category: Sauce

Measure: avoirdupois

Ingredient: currant, sugar

Equipment: strainer, stove, pot

See Also