To make Curran Jelly

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

Strip the Currants from the Stalks, put them in a Stone Jar, stop it close, set it in a Kettle of boiling Water half way the Jar, let it boil half an Hour, take it out and strain the Juice thro’ a coarse Hair-sieve. To a Pint of Juice put a Pound of Sugar, set it over a fine clear, quick Fire, in your Preserving Pan, or a Bell-mettle Skillet, keep stirring it all the Time till the Sugar is melted, then skim the Scum off as fast as it rises; when your Jelly is very clear and fine, pour it into Gally-pots, when cold, cut white Paper just the Bigness of the Top of the Pot, and lay on the Jelly, then cover the Top close with white Paper, and prick it full of Holes, set it in a dry Place, put some into Glasses and paper them.