Name: Currant Jelly
Ingredients: half pint of water to keep them from burning

Currant Jelly

Ingredients

half pint of water to keep them from burning

Directions

MRS. E. P. CHASE.
Put the currants into the kettle with about a half pint of water to keep them from burning; when they boil, strain through a flan- nel bag; take equal weights of the juice and sugar and boil ten or fifteen minutes or until it jellies nicely. Do not squeeze the fruit when you strain it.

By Des Moines. Plymouth church. [from old catalog]. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.