Red Currant Jelly (Britain)

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Red Currant Jelly (Britain)

Source: Encyclopedia of European Cooking

 

 

red currants

1 Ib (450 g) sugar to 1 pint red currant juice

 

 

Pick the fruit off the stems and wash it. Put it in a large basin or

casserole, stand this in a saucepan of simmering water and steam for

several hours until all the juice has run out of the currants or leave

in a cool oven; the length of time depends, naturally, on how many

pounds of fruit you have. Pour the currants into a jelly bag- one made

of thick ' flannel is best - and leave them to drain until they stop

dripping. Measure the juice. For each (English) pint (19 fl oz) (568

ml) take 1 Ib (450 g) sugar. Put both in the preserving pan, bring to

the boil and boil for 5 minutes, or until the jelly sets. Bottle at

once in warm jars and seal.