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Black-Currant Jelly


Black currants; to every pint of juice allow 1/4 pint of water, 1 pound of loaf sugar.


Strip the currants from the stalks, which may be done in an expeditious manner, by holding the bunch in one hand, and passing a small silver fork down the currants: they will then readily fall from the stalks. Put them into a jar, place this jar in a saucepan of boiling water, and simmer them until their juice is extracted; then strain them, and to every pint of juice allow the above proportion of sugar and water; stir these ingredients together cold until the sugar is dissolved; place the preserving-pan on the fire, and boil the jelly for about 1/2 hour, reckoning from the time it commences to boil all over, and carefully remove the scum as it rises. If the jelly becomes firm when a little is put on a plate, it is done; it should then be put into small pots, and covered the same as the jam. If the jelly is wanted very clear, the fruit should not be squeezed dry; but, of course, so much juice will not be obtained. If the fruit is not much squeezed, it may be converted into a jam for immediate eating, by boiling it with a little common sugar: this answers very well for a nursery preserve.

Time: About 3/4 hour to extract the juice; 1/2 hour to boil the jelly.

Sufficient: From 3 pints to 2 quarts of fruit should yield a pint of juice.

Seasonable: Make this in July.


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The Book of Household Management (1861).

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