Name: Currant Jellt Without Boiling
Ingredients: a pound of sugar in powder; 70 pbesbbtes

Currant Jellt Without Boiling

Ingredients

a pound of sugar in powder
70 pbesbbtes

Directions

Squeeze the juice of very ripe currants through a tamis, add a pound of powdered sugar, mix well, pass through a jelly bag, let stand, then put the jelly into 70 pembles.
Pat the jelly in the sun for two days, then paper it as usual.

By Frances Crawford. 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.

Explore the science

What each ingredient does

Currants (in the method): Provide the juice whose natural pectin and acid let the jelly set without boiling.
Powdered sugar: Sweetens the juice and adds body to help the jelly firm up.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.