4989 Redcurrant Jelly

Rate this recipe

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Method 1

Use two-thirds redcurrants, one-third white- currants, plus 100 g ( oz) raspberries per 1 kg ( lb) of both fruits; crush them in a basin and squeeze a little at a time through a strong cloth to extract the juices.

Place this juice in a pan with 1 kg ( lb) loaf sugar per 1 litre ( pt or U.S. cups) juice, allow to dissolve then cook rapidly and skim carefully especially at the beginning, until it reaches the required stage.

Method 2

Use the same proportions of fruit as for Method 1. Clean and wash them in cold water then place in a pan with 6 dl (1 pt or 2⅝ U.S. cups) water per 1 kg ( lb) fruit.

Allow to cook very gently for 10–12 minutes then pour on to a sieve and allow to drain.

Replace the juice in the pan, add 1 kg ( lb) loaf sugar per 1 litre ( pt or U.S. cups) juice and cook as indicated for Method 1.

Method 3

Use the same proportions of fruit as for Method 1. Remove the stalks from the currants and clean the raspberries; weigh out 1 kg ( lb) sugar per 1 kg ( lb) fruit.

Place the sugar in a pan with a little water and cook until it reaches the soft ball stage, skimming it carefully when it first comes to the boil.

Add the currants and raspberries, remove the pan from the stove and allow to stand for 7–8 minutes until the juices run out of the fruit. Cook rapidly, skimming carefully until it reaches the required degree of setting.

Turn on to a sieve to drain off the jelly and fill into pots.