4990 Whitecurrant Jelly

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Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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This is prepared using only very ripe whitecurrants plus 100 g ( oz) of very pale coloured raspberries per 1 kg ( lb) of the currants.

Any of the three methods given for redcurrant jelly may be used although Method 3 is to be preferred as it gives a clearer jelly.