Currant Jelly
A classic currant jelly recipe.
Ingredients
- 2 ounces Gelatin
- 1 pint Cold Water
- 1 pint Wine
- 1 quart Boiling Water
- 1 quart Granulated Sugar
- 3 Lemons
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Instructions
- 1Dissolve the gelatin in 1 pint of cold water. Let it sit for 5 minutes to bloom.
- 2In a saucepan, combine the dissolved gelatin, wine, boiling water, granulated sugar, and grated lemon zest.
- 3Gently heat the mixture over low heat, stirring until the sugar is dissolved. Do not boil. Remove from heat and let it cool completely. Pour into sterilized jars and let it set in the refrigerator for at least 30 minutes, or until firm.
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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.
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