Preserves, Jellies, Etc
Ingredients
Directions
Make the jelly
Add 1 quart of currant juice to a preserving kettle and boil gently until it jellies on a cold plate.
Pour the jelly into small jars.
Seal and store
Cover the jars with brandied paper and tie a thick white paper over them.
Store the jars in a dark, dry, and cool place.
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
- Currant juice
- Provides the pectin and acid that allow the juice to thicken and set into jelly.
The step that matters
Boiling until it jellies. Boil gently and test on a cold plate, because the jelly sets only when enough water has evaporated and the sugar and pectin concentration is right. Too little boiling leaves it runny; too much makes it 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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