Currant Jelly
This classic Currant Jelly recipe from 1900 offers a taste of traditional preserving techniques, creating a sweet and tangy jelly perfect for spreading on toast or pairing with cheese. The recipe uses simple ingredients like currants and sugar, resulting in a vibrant and flavorful jelly. The process involves mashing the currants, simmering them, and straining the juice to achieve the perfect texture.
Ingredients
- 2 quarts Currants
- 2 cups Granulated Sugar (Quantity estimated (not specified in original recipe))
Instructions
- 1Pick over the currants, but do not remove the stems. Wash and drain the currants.
- 2Mash a few currants with a vegetable masher in the bottom of a porcelain-lined or granite kettle. Add more currants and mash. Continue adding currants until all are used. Bring to a boil slowly and let simmer without stirring until the currants appear white.
- 3Strain the currant mixture through a coarse strainer, and allow the juice to drain through a jelly bag.
- 4Measure the juice, and boil for ten minutes.
- 5Gradually add an equal amount of heated sugar, stirring occasionally to prevent burning, and continue boiling until the test shows that the mixture has jelled.
- 6When filling sterilized glasses, place them in a pan containing a little boiling water. This keeps the glasses from breaking when hot jelly is poured in. Fill and set the glasses of jelly aside to cool. Cover with hot melted paraffin.