Red, White, or Black Currant Jelly
Ingredients
Directions
Prepare the juice
Pick the fruit free from all stems.
Put the fruit in a pan over the fire and heat it.
Remove from heat, bruise the fruit, and strain the juice through a fine sieve, letting it drip until the fruit is dry without pressing it.
Make the jelly
Return the juice to the saucepan and add 1 pound of sugar for every pint of juice.
Boil for 20 minutes, skimming as necessary.
If the fruit was wet when gathered, boil for an additional 30 minutes or longer.
Pour into jars and cover once cool.
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.
Explore the science
What each ingredient does
- Fruit juice
- Provides the liquid and natural pectin and acid that set the jelly.
- Sugar
- Sweetens the jelly and helps it set by binding water and firming the gel.
The step that matters
Boiling the juice with sugar. Boiling must be long enough to concentrate the sugar and pectin so the jelly sets. If the fruit was wet when gathered, extra boiling is needed because the juice is more diluted.
“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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