Red Currant Jelly from Modern Cookery for Private Families by Eliza Acton
With three parts of fine ripe red currants freshly gathered, and stripped from the stalks, mix one of white currants; put them into a clean preserving-pan, and stir them gently over a clear fire un...
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Cooking tools:
- Jelly bag
- Cheesecloth
- Fine-mesh sieve
- Kitchen scale
- Pot
- Stove
- Spoon
Ingredients
- Juice of red currants, 3 lbs.
- juice of White currants, 1 lbs.:15 minutes.
- Sugar, 2 lbs.: 8 minutes.
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