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The Jewish Manual: RED CURRANT JELLY

Skilled Chefs

The Jewish Manual: Preserving and Bottling

RED CURRANT JELLY.

Strip carefully from the stems some quite ripe currants, put them into a preserving pan, stir them gently over a clear fire until the juice flows freely from them, then squeeze the currants and strain the juice through a folded muslin or jelly bag; pour it into a preserving pan, adding, as it boils, white sugar, in the proportion of one pound of sugar to one pint of juice.

If made with less sugar, more boiling will be required, by which much juice and flavour are lost. A little dissolved isinglass is used by confectioners, but it is much better without. Jams and jellies should be poured into pots when in a boiling state.

Jellies should be continually skimmed till the scum ceases to rise, so that they may be clear and fine. White currant jelly and black are made in the same manner as red. By this receipt can be made raspberry jelly, strawberry jelly, and all other kinds.


Recipe from the "The Jewish Manual" book (Free Electronic Text).



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