Fine Black Currant Jelly from Modern Cookery for Private Families by Eliza Acton
Stir some black currants over the fire until they have yielded their juice; strain, weigh, and boil it for twenty minutes; add to it three pounds and a half of sifted sugar of good quality, made qu...
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Cooking tools:
- Kitchen scale
- Fine-mesh sieve
- Sifter
- Stove
- Saucepan
- Oven
- Spoon
Ingredients
- Juice of black currants, 4 lbs.:20 minutes.
- Sugar, 3½ lbs.: 5 minutes.
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