Very Fine White Currant Jelly from Modern Cookery for Private Families by Eliza Acton
The fruit for this jelly should be very white, perfectly free from dust, and picked carefully from the stalks. To every pound add eighteen ounces of double refined sifted sugar, and boil them toget...
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Cooking tools:
- Kitchen scale
- Stove
- Saucepan
- Fine-mesh sieve
- Wooden spoon
- Mixing bowl
Ingredients
- White currants, 6 lbs.
- highly refined sugar, 6¾ lbs.: 6 minutes.
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