Common Black Currant Jelly
Ingredients
Directions
Boil from three to six pounds of the juice rapidly for twenty minutes, stirring it well.
Mix with sugar, half a pound per pound of juice, off the fire, and continue boiling for ten minutes.
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
- Black currant juice
- Provides the liquid base, along with natural pectin and acid that help the jelly set.
- Sugar
- Sweetens the jelly and, as it concentrates during boiling, helps the pectin gel.
The step that matters
Boiling after adding the sugar. Sugar must be dissolved and boiled long enough to concentrate the juice so the pectin can form a gel. Boiling too briefly may leave the jelly runny, while overboiling can make it dark and stiff.
“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.
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