Blackcurrant Jelly

Preparation info

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 4 lb. ripe blackcurrants
  • pt. water
  • sugar


Remove the leaves and only the larger stems and wash the blackcurrants. Place in the preserving-pan, add pt. water, and simmer gently till thoroughly tender. Mash well, then strain the pulp through a scalded jelly bag, leaving it to drip undisturbed for at least 15 min. Return the pulp left in