Recipes > Preserves & Pickles > Jellies > Currant Jelly

Currant Jelly

Instructions

Pick full ripe currants from the stem, and put them in a stone pot; then set it in an iron pot of water; take care that no water gets in: when the currants have yielded their juice, pour them into a jelly bag; let it run as long as it will without pressing, which must be reserved for the best jelly; you may then squeeze the bag to make inferior kind. To each pint of this juice, put one pound of loaf sugar powdered; boil it fifteen or twenty minutes; skim it clean, and put it in glasses; expose them daily to the sun to prevent fermentation.

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Source

The Virginia Housewife (1860).