Recipes > Sauces & Spreads > Jellies > Currant Jelly > Currant Jelly

Currant Jelly


Wash the currants clean.

Put them in the preserving kettle and mash them, and boil twenty minutes or more, or until they are thoroughly cooked.

Dip them, a quart or more at a time, into a strainer cloth, and squeeze out all the juice.

Measure this, and for each pint allow one pound of sugar.

Put the juice over the fire, and let it boil rapidly for five minutes; then add the sugar, and let it boil rapidly one minute longer.

Take off of the fire, skim clear, and put in tumblers.


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Miss Parloa's New Cook Book.

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