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Simple Currant Jelly Cooking Recipe

Below is the quick and easy cooking recipe for Currant Jelly.

Currant, grape, and raspberry jelly are all made precisely in the same manner. When the fruit is full ripe, gather it on a dry day. As soon as it is nicely picked, put it into a jar, and cover it down very close. Set the jar in a saucepan, about 3 parts filled with cold water. Put it on a gentle fire, and let it simmer for about half an hour. Take the pan from the fire, and pour the contents of the jar into a jelly-bag, pass the juice through a second time; do not squeeze the bag. To each pint of juice, add a pound and a half of very good lump sugar pounded, when it is put into a preserving pan. Set it on the fire, and boil it gently, stirring and skimming it the whole time (about thirty or forty minutes), i. e. till no more scum rises, and it is perfectly clear and fine. Pour it warm into pots, and when cold, cover them with paper wetted in brandy.

Half a pint of this jelly dissolved in a pint of brandy or vinegar will give you an excellent currant or raspberry brandy or vinegar.

Obs. Jellies from the fruits are made in the same way, and cannot be preserve the Currant Jellyd in perfection without plenty of good sugar. The best way is the cheapest.

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