STRAWBERRY JELLY
This recipe transforms fresh strawberries and currants into a vibrant, sweet, and tangy jelly, perfect for spreading on toast or using in desserts. The combination of fruits creates a balanced flavor profile, enhanced by a simple cooking method. The resulting jelly has a smooth texture and is ideal for preserving the taste of summer.
Ingredients
- 5 quarts Strawberries
- 1 quart Currants
- 1 pint Granulated Sugar (Quantity estimated (not specified in original recipe))
Instructions
- 1Pick over half ripe currants, leaving stems on. Wash and place in preserving kettle. Pound vigorously with wooden masher until there is juice enough to boil. Boil slowly until fruit turns white and liquid drops slowly from the spoon. Stir to prevent scorching. Remove from fire.
- 2Take an enamelled cup and dip this mixture into the jelly bags, under which large bowls have been placed to catch the drip. Drip overnight.
- 3Next morning measure the juice. For every pint allow a pint of granulated sugar, which is put in a flat pan. Juice is put in kettle and allowed to come to boiling point. Sugar is placed in oven and heated.
- 4When juice boils add sugar and stir until dissolved. When this boils remove from fire and skim. Do this three times. Now test liquid with syrup gauge to see if it registers twenty-five degrees. Without gauge let it drip from spoon half cooled, to see if it jells. Strain into sterilized jelly glasses.
- 5To five quarts of strawberries add one quart of currants and proceed as with Currant Jelly; but boil fifteen minutes.